We consumed some awesome food last weekend - truly scrummy. Most weekends we will grab a cookbook at random, or go to BBC Food, find a recipe and go out to buy the ingredients to whip it all together. Last weekend we had a look through the Wagamama cookbook and settled on making Yaki Soba which is stir fried chicken and prawns with noodles.
I adore stir frys as they are super quick to make, and it mainly involves throwing lots of ingredients into a wok. I'm a huge fan of prawns and chicken so this was always going to be a winner. It was absolutely yummy! The addition of 2 beaten eggs gave a different texture to a standard stir fry, and we polished off the whole lot! (Full recipe at the bottom).
I adore stir frys as they are super quick to make, and it mainly involves throwing lots of ingredients into a wok. I'm a huge fan of prawns and chicken so this was always going to be a winner. It was absolutely yummy! The addition of 2 beaten eggs gave a different texture to a standard stir fry, and we polished off the whole lot! (Full recipe at the bottom).
110g (4oz) soba noodles
2 tablespoons Yaki Soba sauce (100ml of light soy sauce, 2 teaspoons of salt, 2 teaspoons of sugar, 1 teaspoon of dark soy sauce - bring to the boil in a small pan, lower the heat and simmer for 10 minutes)
1 small onion, peeled and cut into half-moon slices
4 spring onions, trimmed and cut into 2.5cm lengths
Large handful of beansprouts
15 small cooked peeled prawns
2 tablespoons of vegetable oil
1 boneless, skinless chicken breast, cut into strips
1/2 red pepper, trimmed, deseeded and cubed
1/2 green pepper, trimmed, deseeded and cubed
2 eggs, beaten
(The recipe suggested adding ginger, dried shallots and sesame seeds to the top to serve, but we didn't bother with that).
Cook the noodles in a large pan of boiling water for 2 - 3 minutes until just tender. Drain and refresh under cold running water.
Put the Yaki Soba sauce, the onion, spring onion, beansprouts and prawns in a large bowl and mix in the noodles.
Heat a wok over a medium heat for 1 - 2 minutes or until completely hot and almost smoking and add the vegetable oil. Add the chicken and red and green peppers and stir fry for 2 minutes. Add the noodles and vegetables to the wok and stir fry quickly for 3 minutes until warmed through. Add the eggs and continue to stir fry for a further minute or until the eggs are just cooked. Serve with the pickled ginger, shallots and sesame seeds.
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