Seaweed Yakisoba
This one has been all over my IG feed. And I must say, this time the trend was worth it!
Instead of just combining the sauce and noodles I turned it in a yaksoba dish which translates to stir fry noodles.
I think stir frying helps to mellow out the vinegar and bring out more of the savouriness from the seaweed and sesame seeds. A perfect seasoning to these noodles!
Soba noodles are made from buckwheat which gives them the brown colouring. Higher in fiber and protein than regular noodles meaning we can use less “meat” while still keeping protein content of the meal high.
I used prawns for the protein but it would work with minced chicken as well.
A light, tasty, and super simple dish that can be made in less than 15 minutes!
INGREDIENTS:
150g frozen cooked prawns, minced
1 tsp minced ginger/garlic
1 spring onion, whites/greens separated, sliced
1 tsp korean chilli flakes
1 tbsp soy sauce
1 tbsp apple cider vinegar
1 tsp monk fruit sweetener (can use sugar but it will bump the calories up)
80g dried soba noodles
4-5 stalks of asparagus
1 packet of roasted seasweed
1 tsp sesame seeds
2 tsp sesame oil
METHOD
Place a pot of water over medium-high heat and bring to the boil. Add the soba noodles and cook for 3-4 minutes or until al dente. Remove noodles from the heat and rinse under cold water, saving some of the noodle water in a cup. Set both aside for later.
Mince the prawns and place a non-stick pan over medium-low heat. Add the minced garlic/ginger, white part of the spring onion and chilli flakes to the pan and stir fry for 1-2 minutes. Turn the heat to high then add the prawns and stir fry for a further 2-3 minutes.
Add the soy sauce, apple cider vinegar, and sweetener to the pan and toss to combine.
Add a splash of the noodle water to help deglaze the pan then add the cooked soba. Stir fry for a further 1-2 minutes to help combine everything.
Turn off the heat. Add 1 tsp of sesame oil to the dish and toss to combine. Remove from the pan and place into a seperate bowl.
To make the seaweed seasoning, add the roasted seaweed and sesame seeds to a small blender/spice grinder and blend to combined. Pour this over the noodles and give everything a good mix.
Place the pan back over medium heat and add the asparagus, cook for 2-3 minutes on one side before flipping. Add a splash of water to the pan to help cook the asparagus and deglaze the pan. Season with salt and allow the water to evaporate. Add the remaining sesame oil to the pan, give a quick toss, and remove from the heat.
Top the noodles with the cooked asparagus, the green parts of the spring onion, and any of the remaining seaweed seasoning you have left over.
Serves 1
Nutritional Information: per serve
Calories: 487kcal
Protein: 33g
Fat: 13g
Carbohydrate: 60g
If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE