Super-fast prawn noodles

Super-fast prawn noodles

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(38 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 4
A flavoursome Chinese-style dish, ready in 15 mins

Nutrition and extra info

Nutrition: per serving

  • kcal277
  • fat4g
  • saturates0g
  • carbs33g
  • sugars6g
  • fibre2g
  • protein29g
  • salt3.82g
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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
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

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.

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Comments, questions and tips

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astruds
11th Jan, 2017
5.05
This was very tasty and a big hit with the family. I've no idea why others found it wasn't flavoursome because the sauces and stock provide loads of almost meaty flavour. I didn't shred the ginger - just cut it in half and added it for flavour (not to be eaten). And I used a savoy cabbage because that was all I had in the house. I also added a very finely sliced carrot for colour and added vitamins. Delicious and so easy I will definitely be making this again and again.
betsyvriend
18th Jun, 2015
5.05
I was coming home late one night and fancied something really quick and relatively healthy. This recipe is so, so tasty - I added an ageing red chilli and a lil Tabasco for spice and it was delectable, so simple to make and really satisfying. Will definitely make again.
AimeeRose90
4th Feb, 2014
Really lovely and easy dish but I think it could do with a bit more flavour - maybe a little extra hoisin sauce or an extra bit of stock flavour would do the trick.
Manuruletigger
16th Oct, 2013
Has anyone made this recipe using vegetable stock instead of chicken stock? I love the original but need to addapt slightly for a vegetarian at our dinner party :)
hwl
4th Oct, 2016
if your vegetarian is a pescatarian use a fish stock cube but you an use a vegetarian stock cube. I always use fish stock cubes for fish/seafood recipes rather than chicken
Manuruletigger
19th Aug, 2013
Absolutely loved this recipe, we added a green chilli to spice it up and it was amazing, i always want it now! Tried it without the chilli and found it a little bland, could only taste the stock really. We have added sugar snap peas and babycorn, also really nice!
andreamferns
3rd Apr, 2013
5.05
Fantastic... Even add other veg
kaseymitsuri
26th Mar, 2013
4.05
It was okay.. Tasty
vicstinson
9th Feb, 2013
4.05
i used chicken pieces instead of prawns but it still worked well; so well in fact this amount only served two. good meal when really short of time!
mfischer
19th Oct, 2012
5.05
This is a great recipe... So easy, so balanced, so great. One that has made my list of favorites, and that's a hard list to get into ;) f you don't have Hoi Sin sauce, make your own by combining 4 tablespoons soy sauce, 2 tablespoons kecap manis, 1 tablespoon honey, 2 teaspoons white wine vinegar, 1 clove finely chopped garlic, 2 teaspoons sesame oil, 1/2 birdseye chili, 1/8 teaspoon black pepper.

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Manuruletigger
16th Oct, 2013
Has anybody made this using vegetable stock instead of chicken stock? I love this reipe but have a vegetarian in our dinner party tonight and still want to cook it!
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