This stir-fried noodle dish might look deceptively simple, but with a few tips and tricks up your sleeve, it really gets elevated to new heights. Charred prawns, bouncy noodles and a delicate hum of spice make this dish a true weeknight hero.
2 tbsp vegetable oil
400g (14 oz) peeled & deveined prawns, tails intact
1 long red chilli, finely sliced
3cm (just over 1”) piece ginger, peeled, finely julienned
3 garlic cloves, finely chopped
2 cups finely shredded cabbage
½ carrot, julienned
280g (10 oz) pkt fresh chow mein noodles*
125g (4 oz) snow peas
2 spring onions (scallions), thinly slicedNoodlesLunch
chilli crisp, to serve (try my homemade chilli crisp version)
2 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp Chinese Shaoxing wine*
1 tsp sesame oil
1 tbsp cornflour (cornstarch)
1/2 cup chicken stock
1 tsp sugar
To make the stir-fry sauce, mix all the ingredients in a small bowl until well combined. Set aside until ready to stir-fry.
Bring a large pot of water to the boil and have that ready and waiting next to your wok.
Heat the oil in a wok over high heat. When the wok is smoking hot, add the oil and the prawns. Spread the prawns out in the wok and allow them to sear for a minute or so until they’re slightly charred. Then flip them over and stir-fry for another minute or so.
Add the chilli, ginger and garlic to the wok and stir-fry for 20 seconds until it’s all smelling great. Add the cabbage and carrot and stir-fry for 3 minutes or until the vegetables have just softened and the cabbage takes on some lovely colour. Turn the heat off.
Place the noodles in your pot of boiling water and cook for 1-2 minutes or until just softened but not quite cooked through. Use tongs to drain the noodles and transfer them to the mixture in the wok. Add the snow peas to the hot water and cook for half a minute.
Meanwhile, turn the heat up high under the wok. Add the stir-fry sauce and cook, tossing and stir-frying for 2-3 minutes or until the noodles have soaked up all the sauce. Toss through the spring onion.
Divide among serving plates. Drizzle with chilli crisp and serve.
– Feel free to use apple juice instead to keep things alcohol-free.
– You could also use fresh Chinese egg noodles (also known as wonton noodles), but be aware these cook quicker, so adjust the timings accordingly.