Prawn and Mangetout Soba Noodle Stir Fry
Nutty buckwheat soba tossed with pink prawns, crunchy mangetout and a glossy savoury sauce.
Made with All purpose stir fry sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £2.02 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the soba in boiling water following the packet, usually 5 to 6 minutes. Drain, rinse in cold water and toss with 1 tsp of the oil.
5 min 30 s - 2
Heat the remaining oil in a wok over a high heat. Fry the prawns for 2 minutes until pink all over, then lift out.
2 min - 3
Add the carrots and pepper and stir fry for 2 minutes, then add the mangetout for 1 minute.
3 min - 4
Add the noodles and pour in 100 ml of your ready made all purpose stir fry sauce (see the base recipe). Toss gently for 1 to 2 minutes.
1 min 30 s - 5
Return the prawns and toss until hot.
- 6
Serve with sesame seeds scattered on top.
Tips
- Rinse the soba well after cooking so the strands do not stick or turn gluey.
- Check the packet. Many soba noodles contain wheat flour, so only 100 percent buckwheat soba suits a gluten free diet.
- Cook prawns until pink and opaque all the way through.
Storing and freezing
Best eaten fresh. Chill leftovers within 1 hour and use within 1 day. Reheat until steaming hot all the way through.
Questions
Is soba gluten free?
Only if it is made with 100 percent buckwheat flour. Many brands blend in wheat, so read the label.
Can I use chicken instead of prawns?
Yes. Use thinly sliced chicken breast and cook for 4 to 5 minutes until no pink remains.
Can I serve it cold?
Yes, as a noodle salad. Cool quickly and eat within 1 day.
More made with all purpose stir fry sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.