Prawn and vegetable stir fry noodles

5 1 ratings
Total time 30 mins
20 mins preparation time
10 mins cooking time

Seafood lovers will dive right into this stir-fried prawn and noodle dish

Ingredients

2 portion(s)
12 
King prawns, ready-to-cook
50 g
carrot, in strips
50 g
courgette, in strips
1 
clove of garlic, finely diced
15 g
fresh ginger, finely diced
200 g
ramen noodles
5 tbsp
frying oil
2 tbsp
lemon juice

For the topping:

Grated zest of half an organic lemon
2 
spring onions, finely sliced
3 
stalks coriander, leaves plucked off
Nutritional facts (per portion): 2336 kJ  /  554 kcal
32 g Fat
30.7 g Protein
34.2 g Carbohydrates

Preparation

Step 1

Heat 1 tbsp oil in a wok, add carrot and sauté. 1 minute later, add courgette, sauté and remove both.

Step 2

Add prawns with 1 tbsp of oil to the remaining vegetable fat, fry for about 3 minutes and remove.

Step 3

Sauté ginger and garlic in the remaining hot oil in the wok. Add back the vegetables and prawns and fry briefly.

Step 4

Add the lemon juice, Kikkoman soy sauce and Kikkoman sesame oil, fold in the cooked noodles and heat through briefly.

Step 5

Top the dish with lemon zest, spring onions and coriander and serve.

Tips

Alternative for lemon juice: use 2 tbsp Kikkoman Ponzu Lemon and reduce the Kikkoman soy sauce to 1 tbsp instead of  2 tbsp

Alternatives for Kikkoman naturally brewed soy sauce: Kikkoman naturally brewed less salt soy sauce, Tamari gluten-free soy sauce and Organic soy sauce.

Use vegetable oil or soy bean oil to fry with. Never use sesame oil for frying.

Alternative for ramen noodles: your favorite noodles (pre-cooked) like Udon, Soba noodles and spaghetti noodles or any available noodles at home.

A high temperature heat is important for wok cooking. But be careful when the oil is hot - adding ingredients that are damp can flame up or spit.

Non-stick, metal sheet, cast iron woks are slightly different in terms of heat conduction, suitability for electric, gas and induction hobs and cleaning care. Instead of a wok, a frying pan can be used as long as you cook with high temperature and stir fry according to the steps.

Never overload to the wok. For cooking big portions, cook in batches for the best results.

Gently stir and turn the ingredients in the wok so not to break them up.

Finish by seasoning with soy sauce and sesame oil for perfect glaze, aroma and flavour.

Recipe-ID: 928

Recipe as PDF

Download PDF

Thank you for your feedback!

Let us know what you think

Click on the number of stars you want to give: the more the better!

Heat 1 tbsp oil in a wok, add carrot and sauté. 1 minute later, add courgette, sauté and remove both.

Add prawns with 1 tbsp of oil to the remaining vegetable fat, fry for about 3 minutes and remove.

Sauté ginger and garlic in the remaining hot oil in the wok. Add back the vegetables and prawns and fry briefly.

Add the lemon juice, Kikkoman soy sauce and Kikkoman sesame oil, fold in the cooked noodles and heat through briefly.

Top the dish with lemon zest, spring onions and coriander and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

01
02
03
04
05

Don’t miss a tasty thing!

Sign up and expect delicious inspiration on a regular basis!
Not all required fields have been filled in.

I would like to receive email updates on offers and product information. Unsubscribe any time, free of charge.