- 1.2 litres/5 cups of water or fish stock
- 1 tsp of fine sea salt
- 250g of buckwheat or wholegrain noodles
- 350g of king prawns (shrimp), peeled and deveined (or you could use chicken or beef strips)
- 300g of broccoli, cut into small florets
- 100g of mushrooms, trimmed and chopped
- 1 leek, sliced lengthways and chopped
- 4 tbsp of olive oil or toasted sesame oil, to serve
- 2 tbsp of nori flakes, to serve
- 2 tbsp of furikake (optional), to serve
- Put the water and salt or stock (leaving out the salt) in a large, deep frying pan or medium saucepan and bring to the boil over a high heat. Add the noodles slowly – it takes about two minutes to do this – so that the water continues to boil or they will clump together. Stir and separate the noodles, then add the prawns, broccoli, mushrooms and leek.
- Reduce the heat to low and simmer for five minutes, stirring occasionally, until the prawns are no longer translucent and the vegetables are tender. Remove from the heat, divide between four bowls and top with oil, nori flakes and furikake, if using.
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