# Main courses # Seafood

Prawn and vegetable stir fry noodles

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)

King prawns, ready-to-cook

50 g

carrot, in strips

50 g

courgette, in strips

clove of garlic, finely diced

15 g

fresh ginger, finely diced

200 g

ramen noodles

5 tbsp

frying oil

2 tbsp

lemon juice

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

1 tbsp

Kikkoman Toasted Sesame Oil

For the topping:

Grated zest of half an organic lemon

spring onions, finely sliced

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

Share with friends