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Super-fast prawn noodles

A flavoursome Chinese-style dish, ready in 15 mins

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 277
  • Carbohydrates 33
  • Saturated Fat 0
  • Sugar 6
  • Protein 29
  • Fat 4
  • Fibre 2
  • Salt 3.82

Nutrition per serving

  • Calories 277
  • Carbohydrates 33
  • Saturated Fat 0
  • Sugar 6
  • Protein 29
  • Fat 4
  • Fibre 2
  • Salt 3.82

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

Tip

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

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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