Super-fast prawn noodles

Recipe uploaded by

Barney Desmazery

3 ratings

Recipe by Barney Desmazery

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1. Video tutorial: Preparing prawns

1. In a wok or large saucepan, bring the stock to the boil. Stir the sauces into the stock, then add the ginger. Simmer for a moment, then add the prawns: if raw, simmer for 2 mins until they turn pink; if cooked, add together with the bok choi, then cook for 2 mins more until just wilted.
2. Slip all the noodles into the broth, then gently stir to loosen them. Bring the liquid back to a simmer, then cook for 2 mins more to warm them through. Scatter with spring onions and serve straight from the wok, using tongs for the noodles and a ladle for the broth.

TIP

If you've got leftover roast chicken, shred it and use it instead of the prawns.

PER SERVING

277 kcalories, protein 29g, carbohydrate 33g, fat 4 g, saturated fat 0g, fibre 2g, salt 3.82 g

Latest comments and suggestions

• Holly

  22 May 2009

  Holly commented on this recipe

  This recipe is delicious! It's quick and easy to make and really filling. I'd recommend using thick udon noodles and Marigold Bouillon stock powder. Will definitely make this again.

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• bunty

  09 June 2009

  bunty rated and commented on this recipe

  

  have given this one 5 stars because hubby, myself, 6 year old and 9 year old all liked it, which makes it a keeper. It is not too spicy, has a certain sweetness to the sauce which compliments the prawns. kids said the bok choi tasted 'juicy', and they love the dangly noodles. Also very low fat, healthy and tasty, and quick. what more can you ask for.

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• brownie

  31 August 2009

  brownie rated and commented on this recipe

  

  yummy!! We prefered it with egg noodles

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• JustJen

  16 September 2009

  JustJen rated and commented on this recipe

  

  I'm a novice cook and found this very easy, quick and simply delicious. I didn't have any fish sauce but it was still great without it. I will definately make it again.

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• barry j

  15 October 2009

  barry j commented on this recipe

  in one word terrribe

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Ingredients

• 1l chicken stock (we used Knorr Touch-of-taste)
• 2 tbsp oyster sauce
• 2 tbsp hoisin sauce
• 1 tbsp fish sauce
• large piece fresh root ginger , shredded into thin matchsticks
• 300g peeled king prawns (raw would be better, but cooked are fine)
• 4 bok choi , each cut into quarters
• 2 sachets straight-to-wok noodles
• 4 spring onions , finely sliced

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Low-fat

Ingredients

• 1l chicken stock (we used Knorr Touch-of-taste)
• 2 tbsp oyster sauce
• 2 tbsp hoisin sauce
• 1 tbsp fish sauce
• large piece fresh root ginger , shredded into thin matchsticks
• 300g peeled king prawns (raw would be better, but cooked are fine)
• 4 bok choi , each cut into quarters
• 2 sachets straight-to-wok noodles
• 4 spring onions , finely sliced

PER SERVING

277 kcalories, protein 29g, carbohydrate 33g, fat 4 g, saturated fat 0g, fibre 2g, salt 3.82 g

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