Super-fast prawn noodles

Super-fast prawn noodles

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(31 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

A flavoursome Chinese-style dish, ready in 15 mins

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
277
protein
29g
carbs
33g
fat
4g
saturates
0g
fibre
2g
sugar
6g
salt
3.82g

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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Method

  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.

Recipe from Good Food magazine, June 2009

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Comments

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gabba92's picture
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SO QUICK and v tasty :D

amyratty's picture
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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!

benj1907's picture

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

dancingbunny's picture
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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.

mandi1165's picture
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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

joanneruffell's picture
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I also used light soy instead of fish sauce.

joanneruffell's picture
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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.

natalierachel's picture
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Tasty and very quick.

barryj's picture

in one word terrribe

just-jen's picture
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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.

jessgreenie's picture
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yummy!!
We prefered it with egg noodles

buntybun's picture
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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.

hgthomas's picture

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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