Ebi ankake yakisoba / fried noodles with prawns and vegetables sauce

My favorite fried noodles with XO sauce.

<Ingredients>

2/3 pack of chuka soba noodles, or Chinese noodles for two servings
6-8 prawns
1/2 carrot
1 dried shiitake
Small handful of snap peas
1/2 bunch komatsuna

For seasonings (see Notes for reduced-sodium version)
4 tbsp chicken stock
1 tsp soy sauce
1/4 tsp kurozu brown rice vinegar (not in photo)
1/2 tbsp Shaoxing wine

1 tbsp XO sauce

1 tbsp potato starch mixed with 1-2 tbsp cold water


<Directions> 
1.

Place dried shiitake in a microwaveable cup, add water to shiitake height and microwave, for 30 seconds at a time.

(Alternatively, soak in water for a few hours in advance.)




2.

 
Clean prawns with potato starch.

Sprinkle 1 tbsp potato starch on prawns and rub with hands.
Rinse with cold water and drain.
 

This eliminates the smell from having been frozen, and makes shrimp plump in finished dishes.

3. 

Thinly slice carrots and shiitake.

Cut snap peas lengthwise (optional).

Divide komatsuna into top and bottom parts. If the tops are too wide, cut lengthwise into two or three sections.



4.

Mix all seasonings.

5.

Following the instructions on the package, boil noodles and drain.

Ideally, boil them for slightly a shorter time to prevent them from getting too soft later on.

6.

Heat 1 tbsp of canola oil and saute prawns.

When prawns color changes, remove from frying pan.

7.

In the same frying pan, saute the boiled noodles.
(If the pan it too dry, add more oil before sauteing.)

Raise heat to make the surface crispy.
Do not stir noodles.

Flip when one side is done, and saute the other side.

8.

When both sides are done, put the noodles on a plate.

9.

In the same frying pan, saute vegetables, starting with the firmest (add a small amount of oil if pan is too dry before before putting in vegetables) on medium heat.

Here the firmest vegetable is sliced carrots.

Add other vegetables in order of firmness, and continue sauteing.

When all vegetables are 80% cooked, put prawns back in the pan and stir.

10.

When shrimp are warm, add the seasoning mix and stir.

This is the stage to make sure all ingredients are cooked (not to the point of being wilting soft, but crisply done).

Drizzle potato starch & water mixture.

If uncertain how much potato starch to add, drizzle a small amount on the spatula and mix. Stir for several seconds, and add more potato starch mixture if not thick enough.

11.

When ingredients are coated with slightly thickened sauce, pour over the noodles.

Serve immediately.

<Notes>

• Suggested ingredients: vegetables that retain some firmness after cooking, such as gailan Chinese broccoli, chingensai baby bok choy, asparagus, snow peas, and bean sprouts. Among more leafy vegetables, hakusai cabbage adds some sweetness and makes a nice contrast with other crispy vegetables.
• For noodles, Chinese noodles work well too. They tend to need more oil when frying to make them crispy. 
• Seasonings for reduced-sodium version
  4 tbsp chicken stock
  1 tsp soy sauce
  1/2 tsp kurozu brown rice vinegar
  1/2 tbsp Shaoxing wine
  2 tsp XO sauce
   

(Last updated: August 9, 2017)