Wednesday, 17 December 2008

Yakisoba with prawns and asparagus

AP had a Christmas meal at work yesterday and didn't need a packed lunch, so I had to figure out something for lunch just for myself. I normally make our bento the night before, often using leftovers from dinner. Even if it's just making sandwiches, it makes things easier to pack them the night before since AP gets up and go to work earlier than me in the morning and I don't often fancy working in the kitchen all bleary eyed and half asleep.

This bento was made in the morning since I had time to put things together for myself. It used up a few spears of asparagus left in the fridge, some prawns and crabsticks from the freezer and noodles in the pantry. I can't emphasise enough how good it is to have a well stocked pantry and freezer that makes making unplanned bento much easier, especially if there isn't much 'extra' fresh food in the fridge. Since this was made for a bento, I will write down the recipe for one potion, but you can easily double up this recipe for a sit-down lunch or dinner for 2 (or more).

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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)

Method:

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.

9 comments:

Katie Barlow said...

Mmm...this looks great and so easy! I must try this soon!

Colloquial Cook said...

What a beauty bento. I really fancy the colour contrasts! I wish my pantry was as well supplied as yours, my bentos would really benefit from it. What about using dark noodles (the buckwheat kind?)and white sesame seeds! Mh, you got me thinking!

didally said...

Looks really delicious and it's so easy to prepare.

Mrs Ergül said...

A quick weeknight dinner fix! I'm bookmarking this!

Mahek said...

hi
You know I am a great fan of your site , i love the way you write and present your bento boxes you are a real inspiration to me.
This is a great looking dish,i have a problem ,I wont be able to get asparagus,sake or crab sticks in India so can you give me alternatives or will any other vegetable do ?

Maya said...

I am with you - well stocked pantry and freezer is key. I hate running to the store for every little thing. Your bento boxes are always lovely!

Nilmandra said...

Katie Barlow: Have fun!

Colloquail Cook: I used black sesame seeds precisely for a colour contrast. So yes, white sesame seeds would work nicely with buckwheat soba noodles.

Didally: Yup, a good one to whip up for a busy morning (or evening).

Mrs Ergul: Thanks! Hope you enjoy it.

Mahek: Thanks for the kind words. You can use any seasonal vegetables instead of asparagus. Sliced red and green peppers would work well, as would snow peas, sliced carrots, and any vegetables that is good for stir frying. I only added the crabsticks for a pop of red colour so feel free to omit that!

Maya: Thanks! :)

Foodzings said...

i've never tried making yakisoba on my own, but this looks so easy i'll have to give it a try!

Soy-sauce queen said...

This looks good. But I do not understans why this is in Japanese category. It is so far from Japanese Yakisoba recipe, right?

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