Name: Super-fast prawn noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Chinese
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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Super-fast prawn noodles

Super-fast prawn noodles

Barney Desmazery

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.7 out of 5.53 ratingsRate

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A flavoursome Chinese-style dish, ready in 15 mins

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal277
fat4g

low
saturates0g
carbs33g
sugars6g
fibre2g
protein29g
salt3.82g

Method

step 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.
step 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 TIPS

TIP

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

Recipe from Good Food magazine, June 2009

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A star rating of 4.7 out of 5.53 ratings

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