A dish I always order at Wagamama although I think theirs is with chicken. You could add chicken instead of prawn to this though or both if you are feeling generous! This is an easy 15 minute tea and not too bad for you (just don’t use loads of oil)
I doubted the sauce in this recipe when I saw the ingredients and even after I made it I doubted it but once it is mixed into the noodles you will be surprised that you cannot really taste the HP sauce!
You could just buy some Yakisoba sauce from the asian supermarket though to make it easier if you like.
10 mushrooms – washed and sliced
8 – 10 raw king prawns per person
2 onions thinly sliced
1 large carrot, peeled and cut into matchsticks
1 red pepper sliced into thin strips
3 large garlic cloves – sliced
2 inches of fresh ginger – grated
1/2 white cabbage sliced into similar sized pieces as the carrot
2 packs of soft noodles – straight to wok.
2 spring onions sliced
1 tbsp sesame oil
Optional – Pickled ginger, chilli oil, toasted sesame seeds and nanami togarashi to garnish
2 tbsp soy sauce
4 tbsp HP sauce or worcestershire sauce
2 tbsp Oyster sauce
1 tbsp rice vinegar
2 tbsp tomato ketchup
1 tbsp soft brown sugar.
Season the prawns with salt.
Mix all the sauce ingredients together in a jug and set aside.
Heat the oil in a wok and put on a medium to high heat and stir fry the carrot, red pepper,oonions, garlic ginger and cabbage for 2 minutes then add the mushrooms and fry for a further 2 minutes.
In a seperate frying pan add a little oil and fry the prawns until pink.
Add the noodles to the vegetable mix and add a tablespoon of sesame oil and fry until soft.
Add the prawns back in and add the sauce a tablespoon at a time, checking as you go to see if it is enough and cook until everything is hot. You dont want to overpower the noodles with the sauce.
Serve in a bowl topped with the spring onions, sesame seeds and pickled ginger.
I added a drizzle of chilli oil and some nanami togarashi to my bowl for a bit of spice! just like at wagamama!