Prawn Chow Mein
A healthy and fresh dish inspired by the classic takeaway recipe. This king prawn chow mein features a blend of Shaoxing rice wine, soy sauce and sesame oil.
Introduction
This recipe is the perfect example of how you can change a stodgy takeaway dish into a delicious, healthy and fresh dinner. Choose your ingredients well and cook them carefully. Good quality king prawns and fresh vegetables cooked quickly will keep all their flavour and goodness locked in. I like to use fresh egg noodles from the Chinese supermarket – their taste and texture is simply divine. However dried egg noodles cooked to the packet instructions are a worthy substitute.
Ingredients
| 500g | medium egg noodles |
| 1 tbsp | sesame oil |
| 2 tbsp | groundnut oil |
| 3 cloves | of garlic, peeled and finely sliced |
| 300g | fresh raw prawns, peeled and de-veined |
| 200g | mangetout, thoroughly washed |
| 2 tbsp | Shaoxing rice wine or dry sherry |
| 2 tbsp | light soy sauce |
| 2 tbsp | dark soy sauce |
| Salt and ground white pepper | |
| 2 | spring onions, finely shredded into 4cm long strips |
| 1 | carrot, peeled and cut into matchsticks |
Essential kit
You will need a wok.
Method
Cook the noodles according to the packet instructions, then drain and tip into a bowl. Pour over the sesame oil, tossing thoroughly to coat the noodles. Put to one side.
Heat the groundnut oil in a wok over a high heat. Once hot, add the garlic and stir-fry for 30 seconds before adding the prawns. Continue to stir-fry for 2-3 minutes. The prawns should begin to turn pink and a little brown on some of the edges.
Add the mangetout and mix to incorporate. Pour in the Shaoxing rice wine and leave to almost evaporate before adding the cooked and reserved noodles. Toss so that all of the ingredients are well mixed.
Turn the heat down to medium and add both of the soy sauces and a pinch of salt and pepper. Stir-fry for a further 2 minutes before spooning on to a plate and dressing with the spring onions and carrots.
Serve immediately as a delicious dinner.
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