Sunday, 23 March 2008

Yakisoba with prawns

AP was having dinner out with some friends the other night so I had to cook something for myself. It can be tempting to just pop a pizza in the oven or get a takeaway when there's just you to cook for. But just because you're cooking for yourself doesn't mean one has to be careless about it. Go for something quick and easy but no less delicious. And it's also a chance to indulge yourself especially if you love something that your partner doesn't.

I went for a yakisoba since I had some spring onions and prawns in the fridge, and I always have bunches of noodles (of various sorts) in the larder. Yakisoba is essentially Japanese style fried noodles. Although the term contains 'soba', ramen noodles is often used rather than actual soba noodles. But feel free to use ramen, soba, somen or udon depending on taste and availability. You can also buy bottled yakisoba sauce such as Otafuku brand, or use Bulldog brand tonkatsu sauce. The downside is that they contain MSG, if that bothers you. I prefer to just use the seasoning that I already have in my kitchen.

I sometimes make a very pared-down version with only noodles and spring onions, especially in my bento when I have other side dishes. You could add meat (thinly sliced chicken or beef or prawns) and vegetables (shredded cabbage, snow peas, carrots etc) to make it a full meal. I had my dinner of yakisoba with king prawns (always a winner for me) - perfect with some aromatic green tea or a glass of chilled Sauvignon Blanc or light Italian Pinot Grigio.

Yakisoba with prawns 1

Ingredients (serves 1; just double or increase the amount as appropriate):

Noodles of your choice (I used ramen)
100g prawns (I did say I was indulging myself!)
1 stalk of spring onion, sliced diagonally
2 dried shitake mushrooms
A handful of mange tout (snow peas), sliced diagonally
Oil for cooking
2 tbsp light soy sauce
1 tbsp sake
1/2 tsp thick dark soy sauce (or Worchestershire sauce)
1/2 tsp sugar
Pinch of salt
1/4 tsp sesame oil
Toasted sesame seeds (optional)


1. Soak the dried shitake in hot water for about 15 minutes. When soft, squeeze out excess water gently, trim and discard the tough stalk and slice the caps thinly. Reserve the soaking liquid.

2. Cook the noodles according to packet instructions. Drain and rinse with cold water to stop the cooking process. Toss with some sesame oil and set aside.

3. Heat a large pan or wok and add some oil. Add the white parts of the spring onions to the wok and stir for 30 seconds, then add the prawns, mushrooms and mange tout. Cook on medium-high heat until the prawns are just turning pink. Add the noodles, green parts of the spring onions, light and dark soy sauce, sake, sugar and salt and toss in the hot wok to mix well. Finish with the sesame oil, stir and dish out. Sprinkle toasted sesame seeds on top and serve immediately.

Yakisoba with prawns 2


noobcook said...

It's a great one-dish meal. The photo is beautiful!

tigerfish said...

I don't think I have done yakisoba. Tempting enough for me to try.

Like quick and easy dish anytime.

Rachel@fairycakeheaven said...

This looks gorgeous, I'll definitely be trying this!!!

Little Corner of Mine said...

Looks delicious!

Pixie said...

A wonderful delicious dish, Nil and good on you for still cooking for yourself- I would have likely boiled some raviolis!

Kevin said...

That yakisoba looks good!

Nilmandra said...

noobcook: Thanks! One dish meals are great for one-person dinners. Or when you have too many people over for dinner LOL.

Tigerfish: I think you'll do great with yakisoba. It's essentially stir fried noodles with slightly different seasoning.

Rachel: Have fun trying it out!

Little Corner: Thanks it was nice. Almost made up for not having the hubby around (bit not quite) ;)

Pixie: I like ravioli too!

Kevin: Thanks!

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