Monday, July 18, 2011

Yakisoba with Prawns & Asparagus

Ingredients (serves 1):

6 large prawns, shelled and deveined
1 tsp light soy sauce
1/2 tsp sake
1/4 tsp corn flour
1 clove garlic, minced
1 portion of noodles (I used ramen)
5 spears of asparagus, trimmed and sliced diagonally
2 crabsticks, sliced
Oil for cooking
2 tbsp light soy sauce
1 tbsp sake
1 tsp sugar
Pinch of salt
1/4 tsp sesame oil
Sesame seeds for garnish (optional)


1. Marinate the prawns in light soy sauce, sake and corn flour and set aside while preparing the other ingredients. You can skip this step if pressed for time.
2. Cook the noodles according to pack instructions. Drain and set aside.
3. Heat a wok or heavy based pan until hot. Add some oil to heat and add the garlic and prawns. Stir fry briskly until the prawns are half cooked, about 2 minutes.
4. Add the asparagus and stir fry for another 3 minutes until the vegetables are just tender. Add the noodles, crabsticks and the rest of the seasoning and mix well. Dish out and sprinkle with sesame seeds to garnish.

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