Spicy Prawn Chow Mein


  1. Cook the noodles for 6-8 minutes or according to packet instructions until tender. Drain and run a little cold water over them to stop them cooking. Drain again and drizzle over a little oil. Toss together to stop them sticking and leave them to one side, ready to stir-fry.
  2. Meanwhile, heat a wok over a high heat until smoking and add the oil. Chuck in the garlic, ginger, chili, spring onions and rice wine and stir-fry for 1-2 seconds until wilted. Add the prawns and continue to stir fry for 2-3 minutes until just cooked. Chuck in the bean sprouts and pak choy and continue to stir-fry for 3-4 minutes until wilted.
  3. Add the prawns to the wok and pour into the rice wine. Stir-fry for 3-4 minutes until the prawns are cooked through.
  4. Transfer the noodles to the pan and add the oyster sauce, sriracha, dark soy and light soy. Toss everything together really well and continue to stir-fry for 2-3 minutes until the noodles are piping hot. Serve immediately.


Serves 4

300g dried egg noodles
2 ground nut oil
2 cloves garlic, finely sliced
1 inch ginger, finely sliced into matchsticks
1 red chilli, finely sliced
4 spring onions, cut lengthways and then into 2 inch pieces
300g raw peeled king prawns
100g bean sprouts
1 pak choy, shredded
1 tbsp Shaoxing rice wine
2 tbsp oyster sauce
1 tbsp sriracha
1 tbsp dark soy sauce
1 tbsp light soy sauce

Related Projects
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
Pomegranate Lamb FlatbreadsDonner Kebabs