Prawn & Vegetable Yakisoba

• Egg noodles(300 g)
• King Prawns(500 g)
• Cabbage(300 g)
• Carrot(2)
• Mushroom(200 g)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Green Onions(4)
• Rapeseed Oil(2 tbsp)
• Soy sauce(3 tbsp)
• Oyster Sauce(2 tbsp)
• Ketchup(1 tbsp)
• Worcestershire sauce(1 tbsp)
• Honey(1 tsp)
• Sesame oil(1 tsp)
• Black pepper(½ tsp)
• Sesame seeds(1 tsp)optional

Method

1. 1

   Cook {Egg noodles} in a pan of boiling water until just tender. Drain, rinse briefly under cold water to stop the cooking, and toss with a little of the {Vegetable oil} to prevent sticking.

   ~5 min

2. 2

   While the noodles cook, peel and finely slice the {Onion}, shred the {Cabbage}, julienne the {Carrot}, slice the {Mushroom}, mince the {Garlic}, grate the {Ginger}, trim the {Scallions}, and pat the {Prawns} dry.

   ~10 min

3. 3

   Stir together the {Soy sauce}, {Oyster Sauce}, {Ketchup}, {Worcestershire sauce}, {Honey}, {Sesame oil}, and {Black pepper} in a small bowl.

   ~1 min

4. 4

   Heat a large wok or frying pan over high heat with the remaining {Vegetable oil}. Stir-fry the {Prawns} for 2 minutes until just turning pink, then add the {Onion}, {Mushroom}, {Carrot}, {Cabbage}, {Garlic}, and {Ginger}. Stir-fry until the vegetables soften and the prawns are cooked through.

   ~5 min

5. 5

   Add the drained {Egg noodles} and the sauce mixture. Toss over high heat for 2 minutes until the noodles are glossy and evenly coated. Stir through most of the {Scallions}.

   ~2 min

6. 6

   Serve the yakisoba hot, topped with the remaining {Scallions} and the {Sesame seeds} if using.

   ~2 min