Prawns with Lemongrass, Soba Noodles & Kai Lan
  • Prep time: 25 minutes
  • Calories: 560
In this recipe, you 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 made in Australia using Australian organic buckwheat.
  • 13 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 Green Beans

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. Cut green beans 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 green beans. 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 everything in the sauce.

You Plate It:

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