Ingredients
- 1 packet Hakubaku Yakisoba
- 12 King Prawn - shelled and deveined
- 2 carrots, thinly julienned
- 200g King Oyster Mushrooms, thinly shredded
- 100g fresh shiitake mushrooms, thinly sliced
- 5 Spring onions, diagonally sliced
- 1 Tablespoon finely chopped ginger
- 3 cloves garlic, finely chopped
- 3 Tablespoons oil
- 2 Tablespoons LKK Panda Oyster Sauce
- 3 Tablespoons LKK Light Soy Sauce
- 1 Teaspoon sugar
- 1 teaspoon sesame oil
Method
- Cook yakisoba according to instructions on the packet but for 3 minutes. Drain and rinse with cold water.
- Combine seasoning in a bowl.
- In a wok, sautee carrots, mushrooms, ginger and garlic for 2 minutes. Stir in prawns and cook for another 2 minutes.
- Stir in sauce and spring onion. Add noodles and toss to combine.
- Serve with chopped chillies.
Product used in recipe
- Lee Kum Kee - Panda Brand Oyster Sauce
