Prawns with Lemongrass, Soba Noodles & Kai Lan
In this recipe, you combine two very different, but very well known ingredients: lemongrass and soba noodles. Lemongrass is an ancient herb from Southeast Asia that has been used for centuries in cooking, medicine and household use (its also a great mosquito repellent). Soba noodles originate from Japan but ours are made in Australia using Australian organic buckwheat.
Number of servings
Ingredients
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1⁄3 Bunch Kai Lan
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2 Spring Onion
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2 Garlic Clove
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1 Tbsp Minced Lemongrass
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3⁄4 Tbsp Crushed Ginger
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180g Soba Noodles
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4 Tbsp Oyster & Soy (1-1)
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100g Snow Peas
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Large Pot
Large Nonstick Frypan
1 Prepare Ingredients
Bring a large pot of water to the boil. Pat prawns dry with a paper towel. Chop the kai lan into bite-sized pieces. Top and tail snow peas, remove the string and slice in half Slice the spring onion separating the white bottoms and green tops. Peel and mince the garlic and ginger.
Tip! You can use a garlic crusher if you have one.
2 Cook Soba Noodles
Add the soba noodles to the boiling water. Cook for about 4 minutes, or until tender. Drain thoroughly.
3 Cook Prawns
While the soba noodles cook, heat some oil in a large frypan on medium-high until hot. Add the garlic, lemongrass, ginger, prawns and white parts of the spring onions. Cook 1-2 minutes, stirring until the prawns are pink and turning opaque.
4 Add Vegetables
Add the kai lan and snow peas. Cook for 1 minute, or until bright green. Remove from the heat.
5 Add Soba Noodles
Add the drained soba noodles and oyster & soy sauce. Stir to coat everything in the sauce.
Tip! If the noodles have stuck together, give them a quick rinse under warm water before adding them to the frypan. Add the sauce gradually if you are worried about it getting too salty and taste as you go.
6 You Plate It
Divide noodles, prawns and vegetables between serving bowls. Garnish with remaining spring onions. Enjoy!
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