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  • 180 g (6½ oz) soba noodles
  • 2–3 tbsp peanut oil
  • 3 spring onions (scallions), sliced
  • 1 garlic clove, crushed
  • 2 tsp grated root ginger
  • 2 small red chillies, seeded and diced
  • 250 g (9 oz) raw prawns (shrimp), peeled and deveined
  • 100 g (3½ oz) snow peas (mangetouts), strings removed
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 150 g (5½ oz/1⅔ cup) bean sprouts
  • lime wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cook the soba noodles in a saucepan of boiling water for 3–4 minutes. Drain and refresh under cold water, then set aside until needed.

Place a wok over high heat. Add the oil, spring onions, garlic, ginger and chillies. Cook for 1 minute, stirring often to avoid burning. Add the prawns and cook for 1 minute.

Add the snow peas and a small ladle of water. Cover and cook for 2 minutes.

Drain the noodles and add to the wok with the fish sauce and soy sauce. Stir for 3–4 minutes, or until heated through. Add the bean sprouts and serve immediately with the lime wedges.


Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.