King prawn teriyaki glass noodles
Classic wok-fried glass noodles with king prawns, sugar snap peas and soft scrambled egg make this a particularly juicy teriyaki stir-fry. A super easy recipe for a quick lunch or dinner that’s full of flavour!
Ingredients
Preparation
Step 1
3 eggs – 1 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic – 1 tbsp vegetable oil
Crack the eggs into a bowl and beat together with the Kikkoman Teriyaki Sauce with Garlic. Heat the oil in a hot wok and cook the eggs for about 3 minutes, stirring to make soft scrambled eggs. Transfer to a plate and wipe out the wok with kitchen paper.
Step 2
3 tbsp vegetable oil – 150 g king prawns, ready to cook – 2 spring onions, finely sliced – 150 g sugar snap peas, trimmed and halved – 150 g carrots, cut into thin strips – 1 tbsp Kikkoman Toasted Sesame Oil
Heat the oil in a wok, add the prawns and fry for 2 minutes. Remove them and place on a plate. Fry the spring onions, snap peas and carrots in the wok for 3 minutes. Season with the Kikkoman Sesame Oil and stir-fry for another 2 minutes.
Step 3
175 g dried glass noodles, cooked, drained and cut into 10 cm lengths (cooked weight approx. 350 g) – 6 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic – 90 ml water
Add the cooked glass noodles, fried prawns from Step 2, Kikkoman Teriyaki Sauce with Garlic and water to the wok. Bring to the boil and stir well to combine.
Step 4
60 g walnuts, toasted and chopped
Break up the scrambled egg from Step 1 and gently mix it into the teriyaki glass noodles. Serve in bowls and sprinkle with the walnuts.
Tip:
Instead of glass noodles, you can also use other types of Asian noodles—just cook them according to the packet instructions and add them to the wok in place of the glass noodles.
Recipe-ID: 1652
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3 eggs – 1 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic – 1 tbsp vegetable oil
Crack the eggs into a bowl and beat together with the Kikkoman Teriyaki Sauce with Garlic. Heat the oil in a hot wok and cook the eggs for about 3 minutes, stirring to make soft scrambled eggs. Transfer to a plate and wipe out the wok with kitchen paper.
3 tbsp vegetable oil – 150 g king prawns, ready to cook – 2 spring onions, finely sliced – 150 g sugar snap peas, trimmed and halved – 150 g carrots, cut into thin strips – 1 tbsp Kikkoman Toasted Sesame Oil
Heat the oil in a wok, add the prawns and fry for 2 minutes. Remove them and place on a plate. Fry the spring onions, snap peas and carrots in the wok for 3 minutes. Season with the Kikkoman Sesame Oil and stir-fry for another 2 minutes.
175 g dried glass noodles, cooked, drained and cut into 10 cm lengths (cooked weight approx. 350 g) – 6 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic – 90 ml water
Add the cooked glass noodles, fried prawns from Step 2, Kikkoman Teriyaki Sauce with Garlic and water to the wok. Bring to the boil and stir well to combine.
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