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Super-fast prawn noodles

Medium to thick udon-style noodles work best for this recipe

Dish Details:


INGREDIENTS:

1 litre/1 3/4 pints 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/10oz 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


PREPARATION:
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.

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.

Cook's tips: If you've got leftover roast chicken, shred it and use it instead of the prawns.


PREP/COOK
INFORMATION:

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4

Source: BBC Good Food Magazine

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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