Name: Yakisoba with prawns
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2
Ingredients: 300 gm thin fresh or frozen egg noodles; 1 tbsp neutral-flavoured oil; ½ onion, sliced; 100 gm white cabbage, coarsely chopped; 600 gm large uncooked prawns (about 10), peeled, deveined, tail intact; 60 gm bean sprouts, trimmed; 1 spring onion, thinly sliced, plus extra to serve; Micro purple shiso, to serve; YAKISOBA SAUCE; 60 ml (¼ cup) soy sauce; 2 tbsp mirin; 1 tbsp oyster sauce; 1 tbsp sake; 1 tsp caster sugar

Yakisoba with prawns

This weeknight-forward dish pairs chewy noodles with plump prawns, crisp vegetables and a sticky-savoury sauce for a quick win.

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Serves 2

Prep

25M

Cook

10M

Total

35M

Yakisoba is the weeknight hero you’ll return to time and again. Here, springy noodles are tossed with plump prawns, crisp vegetables and a savoury-sweet sauce that’s equal parts glossy and moreish.

Tip: Substitute prawns for sliced pork belly or sliced chicken thighs instead.

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Ingredients

300 gm thin fresh or frozen egg noodles

1 tbsp neutral-flavoured oil

½ onion, sliced

100 gm white cabbage, coarsely chopped

600 gm large uncooked prawns (about 10), peeled, deveined, tail intact

60 gm bean sprouts, trimmed

1 spring onion, thinly sliced, plus extra to serve

Micro purple shiso, to serve

YAKISOBA SAUCE

60 ml (¼ cup) soy sauce

2 tbsp mirin

1 tbsp oyster sauce

1 tbsp sake

1 tsp caster sugar

Method

For yakisoba sauce, whisk ingredients in a small bowl to dissolve sugar and combine. Set aside.

Blanch noodles in a saucepan until al dente (1 minute; take care not to overcook noodles as they fall apart when stir-fried). Drain; rinse under cold running water, then drain well. Transfer to a bowl, drizzle with half the oil, toss to coat and loosen. Set aside.

Heat remaining oil in a wok over high heat. Add onion and cabbage; stir fry until light golden and almost tender (2-3 minutes). Add prawns; stir-fry until golden but not cooked through (1-2 minutes). Add bean sprouts; stir-fry for 30 seconds. Add noodles, yakisoba sauce and spring onions; toss to coat in sauce. Remove from heat and season with salt, and black and white pepper to taste. Serve scattered with extra spring onions.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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