Super-fast prawn noodles
recipe
Super-fast prawn noodles
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Medium to thick udon-style noodles work best for this recipe
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
Serves:
4
Preparation:
5
Cook Time:
10
Total Time:
15min
Directions
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- 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 mins until they turn pink; if cooked, add together with the bok choi, then cook for 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 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.
Source: BBC Good Food Magazine
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