33min 4 ppl
Seafood Yakisoba
26 minutes
4 people
Medium31–60 min or 7–12 steps
26 min · 7 steps
Medium: 31–60 min or 7–12 steps
460 kcalper person
Protein 20g
Carbs 58g
Fats 16g
About this dish
Wheat noodles stir-fried hard and fast with prawns and squid, cabbage and beansprouts in a sweet Worcestershire-based sauce. The seafood version of Japan's favourite street-stall noodles.
Allergy Info
Gluten, Soya, Fish, Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Cabbageshredded200 g
- Carrotsjulienned80 g
- Beansprouts150 g
- Onionsliced1
Fish & Seafood
- Raw King Prawnspeeled150 g
- Squidsliced into rings150 g
Tins & Jars
- Pickled ginger20 g
Dried Goods
- Yakisoba noodles500 g
- Caster sugar10 g
- Nori flakes5 g
Oils & Condiments
- Worcestershire sauce40 ml
- ketchup30 ml
- Oyster sauce20 ml
- Soy sauce20 ml
- Vegetable Oil20 ml
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Shred the cabbage, julienne the carrots, and slice the onion.
Approx. 6 minutes
2
Whisk together the Worcestershire sauce, ketchup, oyster sauce, soy sauce and caster sugar to make the yakisoba sauce.
Approx. 3 minutes
3
Heat the vegetable oil in a large frying pan or wok over high heat and stir-fry the prawns and squid for 3 minutes until the prawns turn pink and the squid turns opaque.
Approx. 4 minutes
4
Add the onion, carrots and cabbage and stir-fry for 5 minutes until starting to soften.
Approx. 5 minutes
5
Add the noodles and beansprouts and stir-fry for 3 minutes, tossing to break up the noodles and combine everything.
Approx. 3 minutes
6
Pour in the sauce and toss for 2 minutes until every strand is coated.
Approx. 2 minutes
7
Divide between plates and top with nori flakes and pickled ginger.
Approx. 3 minutes
