Prawns with Lemongrass, Soba Noodles & Kai Lan
In this recipe, you’ll combine two very different but very famous 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 (it’s also a great mosquito repellent). Soba noodles originate from Japan but ours are Australian made using Australian organic buckwheat.
Ingredients
- 1⁄3 Bunch of Kai Lan
- 2 of Spring Onion
- 2 of Garlic Clove
- 1 Tbsp of Minced Lemongrass
- 1 of Ginger
- 180 g of Soba Noodles
- 300 g of Prawns (peeled, tail off)
- 4 Tbsp of YPI Oyster & Soy
- 100 g of Snow Peas
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Get startedStep-by-step instructions
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. De-string snow peas and cut in half on a slight angle. Slice the spring onions, separating the white bottoms and green tops. Peel and mince the garlic and ginger.
Cook Soba Noodles:
Add the soba noodles to the boiling water. Cook for about 4 minutes, or until tender. Drain thoroughly.
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.
Add Vegetables:
Add the kai lan and snow peas. Cook for 1 minute or until bright green. Remove from the heat.
Add Soba Noodles:
Add the drained soba noodles and YPI oyster & soy sauce. Stir to coat everythingwith the sauce.
You Plate It:
Divide noodles, prawns and vegetables between serving bowls. Garnish with remaining spring onions. Enjoy!
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