Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 2


150g shelled raw king prawns, deveined
2 tsp. tamari
2 tsp. extra virgin olive oil
75 soba
1 garlic clove, finely chopped
1 bird’s eye chili, finely chopped
1 tsp. finely chopped fresh ginger
20g red onions, sliced
40g celery, trimmed and sliced
75g green beans, chopped
50g kale, roughly chopped
100ml chicken stock


Warm a skillet over high heat, and then fry for the pawns in 1 tsp. of the
tamari and 1 tsp. of olive oil. Transfer the skillet contents to a plate and then
wipe the skillet with a kitchen towel to remove the lingering sauce. Boil
water and cook the soba for 8 minutes, or according to packet directions.
Drain and set aside for later. Using the remaining 1 tsp. Olive oil, fry the
remaining ingredients for 3-4 minutes. Put the stock and bring it to the boil,
simmering until the vegetables are tender but still have bites. Add the
Lovage, noodles, and prawn into the skillet, stir, bring back to the boil and
then serve.


Calories: 622 kcal
Protein: 38.64 g
Fat: 33.75 g
Carbohydrates: 43.06 g