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Super-fast prawn noodles

Super-fast prawn noodles

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Rating: 5 out of 5.49 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A flavoursome Chinese-style dish, ready in 15 mins

Nutrition: per serving
HighlightNutrientUnit
kcal277
low infat4g
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
  • 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

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.

Goes well with

Recipe from Good Food magazine, June 2009

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Overall rating

Rating: 5 out of 5.49 ratings

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