Yakisoba with prawns

Ingredients

• 300 gm thin fresh or frozen egg noodles
• 1 tbsp neutral-flavoured oil
• 1/2 onion, sliced
• 100 gm white cabbage, coarsely chopped
• 600 gm large uncooked prawns (about 10), peeled, deveined, tail intact
• 60 gm bean sprouts, trimmed
• 1 spring onion, thinly sliced, plus extra to serve
• Micro purple shiso, to serve
• YAKISOBA SAUCE
• 60 ml (1/4 cup) soy sauce
• 2 tbsp mirin
• 1 tbsp oyster sauce
• 1 tbsp sake
• 1 tsp caster sugar

Instructions

1. 1

   1: For yakisoba sauce, whisk ingredients in a small bowl to dissolve sugar and combine. Set aside.

2. 2

   2: Blanch noodles in a saucepan until al dente (1 minute; take care not to overcook noodles as they fall apart when stir-fried). Drain; rinse under cold running water, then drain well. Transfer to a bowl, drizzle with half the oil, toss to coat and loosen. Set aside.

3. 3

   3: Heat remaining oil in a wok over high heat. Add onion and cabbage; stir fry until light golden and almost tender (2-3 minutes). Add prawns; stir-fry until golden but not cooked through (1-2 minutes). Add bean sprouts; stir-fry for 30 seconds. Add noodles, yakisoba sauce and spring onions; toss to coat in sauce. Remove from heat and season with salt, and black and white pepper to taste. Serve scattered with extra spring onions.