Prawn chow mein

This low-fat stir-fry recipe is packed with crunchy vegetables and tangy oyster sauce

  • Prep:5 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 271
  • fat 5g
  • saturates 1g
  • carbs 34g
  • sugars 8g
  • fibre 5g
  • protein 25g
  • salt 2.98g


  • 3 nests medium egg noodles
  • 140g broccoli, chopped into small florets
  • 140g baby corn, halved
  • 1 tbsp olive oil
  • 1 red pepper, sliced
  • 300g prawns
  • 3 tbsp tomato ketchup
  • 2 tbsp oyster sauce


If you have any leftover roast chicken, shred it and use along with the prawns.


  1. Cook the noodles, broccoli and corn in boiling water for 3-4 mins, or until tender. Drain and set aside. Heat the oil in a large frying pan or wok and fry the pepper for 3 mins, until starting to soften.

  2. Tip in the noodles and vegetables along with the prawns and toss together. Add the sauce ingredients and heat everything through for 2-3 mins, until piping hot.

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