Prawn and vegetable stir fry noodles
Seafood lovers will dive right into this stir-fried prawn and noodle dish
For the topping:
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.
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 as PDF
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