Easy Prawn Chow Mein
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 Egg Noodle Nests
- 2 Garlic Cloves (peeled and chopped)
- 1 tbsp Fresh Ginger (peeled and finely chopped)
- 200 g Stir Fry Vegetables (sliced cabbage, peppers, mangetout, mushrooms, and baby corn all work well)
- 150 g Beansprouts
- 350 g Cooked King Prawns (defrosted if frozen)
- 3 Spring Onions (sliced)
- 3 tbsp Light Soy Sauce
- 2 tbsp Oyster Sauce
- 2 tbsp Tomato Ketchup
Method
- Cook the noodles according to packet instructions, drain and set aside. You can do this the day before and store in the fridge.
- Mix together the chow mein sauce ingredients in a small bowl.
- Heat the sesame oil in a large wok and fry the garlic and ginger on a high heat for 2 minutes.
- Add the vegetables and beansprouts and fry for 3-4 minutes. Keep moving the vegetables around the pan so they cook evenly.
- Mix in the king prawns, cooked noodles and stir fry sauce.
- Warm through, season with salt and pepper (you wont need much salt due to the soy sauce), and serve with the sliced spring onions.