Prawns with Lemongrass, Soba Noodles & Chinese Broccoli
  • Prep time: 25 minutes
  • Calories: 560
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 replant). Soba noodles originate from Japan, but ours are made in Australia using Australian organic buckwheat.
  • 13 Bunch of Chinese Broccoli
  • 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

Prepare Ingredients:

Heat a large pot of water on high to boiling. Pat dry prawns with a paper towel, removing tails if desired. Chop the Chinese broccoli into bite-sized pieces. Destring 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 about 4 minutes, or until tender. Drain thoroughly.

Cook Prawn:

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 Chinese broccoli and snow peas, cook for 1 minute, or until bright green. Remove from the heat.

Add Soba Noodles:

Add the drained soba noodles and oyster & soy sauce. Stir about 1 minute to coat everything in the sauce.

You Plate It:

Divide noodles, prawns and vegetables between bowls. Garnish with remaining spring onions. Enjoy!