Prawn and vegetable stir fry noodles
Seafood lovers will dive right into this stir-fried prawn and noodle dish
Ingredients for 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 *Tip 4
- 5 tbsp frying oil *Tip 3
- 2 tbsp lemon juice *Tip 1 (alternative: see tip below)
- 2 tbsp Kikkoman naturally brewed soy sauce *Tip 2 (alternative: see tip below)
- 1 tbsp Kikkoman toasted sesame oil
For the topping:
- Grated zest of half an organic lemon
- 2 spring onions, finely sliced
- 3 stalks coriander, leaves plucked off
Preparation
- 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.
Tip 1: Alternative for lemon juice: use 2 tbsp Kikkoman Ponzu Lemon and reduce the Kikkoman soy sauce to 1 tbsp instead of 2 tbsp
Tip 2: Alternatives for Kikkoman naturally brewed soy sauce: Kikkoman naturally brewed less salt soy sauce, Tamari gluten-free soy sauce and Organic soy sauce.
Tip 3: Use vegetable oil or soy bean oil to fry with. Never use sesame oil for frying.
Tip 4: Alternative for ramen noodles: your favorite noodles (pre-cooked) like Udon, Soba noodles and spaghetti noodles or any available noodles at home.
Tip 5: 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.
Tip 6: 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.
Tip 7: Never overload to the wok. For cooking big portions, cook in batches for the best results.
Tip 8: Gently stir and turn the ingredients in the wok so not to break them up.
Tip 9: Finish by seasoning with soy sauce and sesame oil for perfect glaze, aroma and flavour.
Used products in this recipe
Ingredients for 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 *Tip 4
- 5 tbsp frying oil *Tip 3
- 2 tbsp lemon juice *Tip 1 (alternative: see tip below)
- 2 tbsp Kikkoman naturally brewed soy sauce *Tip 2 (alternative: see tip below)
- 1 tbsp Kikkoman toasted sesame oil
For the topping:
- Grated zest of half an organic lemon
- 2 spring onions, finely sliced
- 3 stalks coriander, leaves plucked off
