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Chicken and Prawn Yakisoba

Not much beats a good Yakisoba! This dish uses soba noodles but you can use ramen or udon noodles if you prefer.

Prep: 15 mins
Cook: 10 mins
Serves: 1
    • 110g soba noodles
    • 3 tbsp. brown sugar
    • 6 tbsp. Blue Dragon Dark Soy Sauce
    • 2 tbsp. sake
    • 1 leek, chopped into rings
    • 4 spring onions, trimmed and cut into 2.5cm lengths
    • Large handful bean sprouts
    • 15 small prawns, cooked and peeled
    • 2 tbsp. vegetable oil or groundnut oil, for deep frying
    • 1 chicken breast (free-range if possible), cut into strips
    • 1/2 red peppers, finely sliced
    • 1/2 green pepper, deseeded and sliced
    • 2 eggs, beaten
    • 25g Blue Dragon Sushi Ginger or thumb of fresh ginger
    • 1 tbsp. dried/crispy shallots
    • 1/2 tsp. toasted sesame seeds
    1. Cook the noodles according to pack instructions for around 2-3 minutes until just tender. Drain and refresh under cold running water.
    2. In a large bowl mix the sugar, dark soy sauce, cooking sake, leek, spring onion, beansprouts and prawns, and mix in the noodles.
    3. Then, heat a wok over a medium heat until almost smoking and add the vegetable oil. Add the chicken and red and green peppers and stir fry for 2 minutes. Add the noodle mixture to the wok and stir fry quickly for 3 minutes until warmed through.
    4. Add the eggs and continue to stir fry for a further minute until the eggs are just cooked. Serve with the sushi ginger, shallots and sesame seeds.