Super-fast prawn noodles

10-30 minutes 4 servings 400 kcal or less asian recipes bok choi broth chicken stock chinese noodles fish sauce healthy hoisin sauce king prawn king prawns mains noodle noodle soup noodles oyster sauce quick root ginger spring onion spring onions stir fry pak choi stir-fried prawns

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Source

Ingredients

1l 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 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

Method

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.