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Yakisoba Inspired Double Prawn Egg Noodles
Yakisoba Inspired Double Prawn Egg Noodles

Yakisoba Inspired Double Prawn Egg Noodles

with Hoisin Sauce, Young Pea Pods and Carrot

Recipe Development Team
Recipe Development TeamUpdated on September 19, 2025

A Japanese noodle stir-fry dish, yakisoba comes from 'yaki' meaning fried or grilled and 'soba' referring to the buckwheat soba noodles typically used for this dish. We're using egg noodles and adding prawns for their juicy texture and delicate flavour.

Tags:
Calorie Smart
Pescatarian
High Protein
Allergens:
Wheat
Cereals containing gluten
Egg
Soya
Barley

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Red Onion

1 unit(s)

Carrot

80 grams

Young Pea Pods

2 unit(s)

Garlic Clove

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

300 grams

King Prawns

90 grams

Hoisin Sauce

(Contains: Soya)

20 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

15 milliliter(s)

Rice Vinegar

15 grams

Worcester Sauce

(Contains: Barley, Cereals containing gluten)

Not included in your delivery

½ tsp

Sugar

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2058 kJ
Energy (kcal)492 kcal
Fat3.3 g
of which saturates1 g
Carbohydrate81 g
of which sugars28.8 g
Dietary Fibre7.8 g
Protein32.1 g
Salt6.57 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Pan
Sieve
Medium Saucepan
Kettle

Cooking Instructions and Tips

Get Started
1

a) Halve, peel and chop the red onion into 2cm pieces.

b) Trim and halve the carrot lengthways (no need to peel). Slice widthways into ½cm thick half moons.

c) Halve the young pea pods widthways.

d) Peel and grate the garlic (or use a garlic press). 

Fry the Veg
2

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the onion and carrot and stir-fry until tender, 5-6 mins. 

Boil the Noodles
3

a) Meanwhile, boil a full kettle.

b) Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Simmer Simmer
4

a) Next, drain the prawns and add them to the veg pan. IMPORTANT: Wash your hands and equipment after handling raw prawns. 

b) Stir-fry, 2-3 mins more.

c) Add the garlic, pea pods, hoisin sauce, soy sauce, rice vinegar, Worcester sauce, sugar and water for the sauce (see pantry for both amounts) to the prawns.

All Together Now
5

a) Stir and bring to the boil, then reduce the heat slightly and simmer for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

b) Once cooked, add the egg noodles to the prawn pan and toss to coat in the sauce.

c) Taste and season with salt and pepper if you feel it needs it. Add a splash of water if it looks a little dry.

Serve Up
6

a) When everything's ready, share the prawn noodle stir-fry between your serving bowls.

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