Serves: 4

Style: Hot Dishes, Modern, Stirfry

Difficulty: Medium

Ingredients

270g Hakubaku Organic Somen
1 tbsp olive oil
1 onion, sliced
1 red capsicum, sliced
1 carrot, sliced diagonally
2 tsp ginger, grated
750g raw prawns, peeled (leave tails on)
100g baby spinach leaves
1/4 cup (60 ml) soy sauce
2 tbsp mirin
sesame oil

Somen Stir-Fry with Prawns and Spinach

Method

  1. Prepare Somen as per packet directions, rinse, drain and set aside.
  2. Heat olive oil in a wok on high heat. Gently stir-fry onion, capsicum and carrot until softened. Add in ginger and cook for 1 minute.
  3. Add prawns to wok and cook for 4-5 minutes until prawns are cooked and lightly golden.
  4. Add spinach, Somen and soy sauce and mirin to wok. Gently stir to combine until spinach is wilted.
  5. Divide between 4 bowls and drizzle sesame oil sparingly over.

Serve and enjoy.

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