Asparagus, prawn and lemon grass stir fry with soba noodles
Tillredning
Fill a saucepan with boiling water and cook the noodles according to the packet instructions until al dente (about 5 minutes instead of the usual 6–8). Then drain, rinse well with cold water (to stop them cooking), then drain, drizzle with oil (to stop them sticking) and set aside. Meanwhile, melt half the oil in a wok over a medium-high heat. Add the prawns and cook for 1 minute until they change from grey to pink, then transfer to another bowl and set aside. Melt the remaining half of the oil, turn the heat up high and add the ginger, garlic, lemongrass, chilli and spring onions and fry for 2 minutes, stirring occasionally. Add the asparagus and baby spinach and cook for 30 seconds, then add the tamari, fish sauce and fresh lime juice. Increase the heat to high, add the cooked noodles and prawns to the wok. Toss to combine and heat through for 30 moreseconds. Serve immediately, topped with the green parts of the spring onions, fresh coriander and scattered with sesame seeds.
Serves 2:
For the stir fry:
- 160 g buckwheat (soba) noodles
- 1 tbsp coconut oil
- 150 g small raw prawns, peeled
- 1cm piece of ginger, finely chopped or grated
- 1 garlic clove, finely chopped
- 2 sticks of lemon grass, white part only, finely choppe
- 1 red chilli, finely chopped or chilli flakes, to taste
- 1 bunch of spring onions, white part finely sliced (green parts saved to garnish)
- 400 g asparagus, woody ends removed and sliced into quarters
- 3 large handfuls of baby spinach, 100 g
- 1 - 2 tbsp tamari or soy sauce, to taste
- 1 tbsp fish sauce
- Juice of 1 - 2 limes or 1 juicy lemon
To serve:
- 1 handful of fresh coriander
- 1 small handful of black and white sesame seeds
