Yakisoba

Ingredients

For 4 portions

• 🍜 250g noodles (dry)
• 🦐 250g shrimp (raw, peeled)
• 🥬 150g green cabbage
• 🥕 1 medium carrots
• 🫑 1 medium red bell pepper
• 🧅 1 medium onions
• 🍳 2 medium egg
• 🧅 2 medium spring onions
• 🥣 3 Tbsp worcestershire sauce
• 🥣 2 Tbsp ketchup
• 🥣 2 Tbsp soy sauce
• 🍚 1 Tsp sugar
• 🏺 2 Tbsp sunflower oil

Method

1. Cook the noodles according to the packet, drain and rinse under cold water. Set aside.
2. Mix the Worcestershire sauce, ketchup, soy sauce and sugar into a smooth sauce. No Worcestershire sauce? Make a quick one instead: 1½ Tbsp malt or cider vinegar, 1 Tbsp soy sauce, 1 tsp tamarind paste (or lemon juice), 1 tsp brown sugar, a pinch each of garlic powder and ground cloves and a few drops of fish sauce.
3. Beat the eggs with a pinch of salt. Heat a few drops of the oil in a frying pan and make two thin omelettes, 1 minute each. Roll them up and slice into thin strips.
4. Thinly slice the onion, cabbage and red pepper; julienne the carrot; slice the spring onions into long thin strips. Pat the prawns dry.
5. Heat the rest of the oil in a large wok or frying pan over high heat. Stir-fry the prawns for 2–3 minutes until pink and just cooked. Remove and set aside.
6. Add the onion, carrot, red pepper and cabbage and stir-fry for 2–3 minutes until tender-crisp.
7. Add the drained noodles, prawns and the sauce. Toss for 1–2 minutes so everything is evenly coated and hot.
8. Serve topped with the omelette strips and spring onion.