Super-fast prawn noodles

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• 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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• Natalie

  16 June 2010

  Natalie rated and commented on this recipe

  

  Tasty and very quick.

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• Joanne Ruffell

  27 July 2010

  Joanne Ruffell rated and commented on this recipe

  

  This was a really light and tasty dish. I added some sliced sugar snap peas and baby corn to the stock and ginger at the beginning and cooked for minute or two. I then switched heat off and added dried rice noodles and left for 5 minutes to soften. In a different pan I stir fried the prawns with the spring onion and some garlic and stirred through the stock before serving. It was delicious.

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• Joanne Ruffell

  27 July 2010

  Joanne Ruffell commented on this recipe

  I also used light soy instead of fish sauce.

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• Mandi1165

  13 October 2010

  Mandi1165 rated and commented on this recipe

  

  Absolutely loved this recipe. Really tasty, quick and healthy, it ticks all the boxes for a perfect mid-week supper. Didn't have any fish sauce so used a fish stock cube instead

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• teapot

  18 October 2010

  teapot rated and commented on this recipe

  

  We really loved this recipe! Tasty, healthy and filling, easy to make, quick and also easy to do variations on it. I used udon noodles as well, and also some sweetcorn and sliced mushrooms added at the same time as the bok choi. But really any vegetables that needed using up would go well in it.

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• Benj 1907

  12 December 2010

  Benj 1907 commented on this recipe

  Fantastic dish. Super fast, super easy and Super tasty!!!

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• amyratty

  14 February 2011

  amyratty rated and commented on this recipe

  

  Made with egg noodles and soy instead of fish sauce. Yum! Only thing I'd do differently is chop up the pak choi a bit more as we wanted to eat this with forks in front of the tv, so needed bite-sized chunks!

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• gabba92

  03 March 2011

  gabba92 rated and commented on this recipe

  

  SO QUICK and v tasty :D

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• Dodgy Diamond

  07 March 2011

  Dodgy Diamond rated and commented on this recipe

  

  Quick & easy to make & everyone in my family loves it, including two fussy teenage boys.

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• ourcarol

  12 March 2011

  ourcarol rated and commented on this recipe

  

  So quick, so tasty, have made this quite a few times, and will continue to do so.

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• chic-pea

  20 March 2011

  chic-pea rated and commented on this recipe

  

  Great family meal, added a large piece of chopped fresh ginger so the liquid was too hot for my 8 year old, but will do it again as it packed a punch.

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• Kuifke

  31 March 2011

  Kuifke rated and commented on this recipe

  

  Lovely

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• Carey's

  12 May 2011

  Carey's rated this recipe

  

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• Bethany

  02 June 2011

  Bethany commented on this recipe

  This sounds lovely, i can't wait to try this out.

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• Lisa T

  10 July 2011

  Lisa T rated and commented on this recipe

  

  I made the soup part for this and it was disgusting - very bland and nothing like a usual Asian soup. I threw it away and put the other ingredients into a wok to make a stir fry instead, using the oyster, hoisin and fish sauces to flavour it - it was delicious!

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http://www.bbcgoodfood.com/recipes/10759/

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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 29.0g, carbohydrate 33.0g, fat 4.0 g, saturated fat 0.0g, fibre 2.0g, sugar 6.0g, salt 3.82 g

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