This recipe is perfect for a quick and filling meal. It’s packed with flavour and ready in minutes. The combination of prawns, fresh vegetables and savoury broth creates a delicious and healthy dish. Ideal for busy weeknights, this recipe is sure to become a family favourite.
Ingredients:
- 1 litre chicken stock (we used knorr touch-of-taste)
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon fish sauce
- Large piece of fresh root ginger, shredded into thin matchsticks
- 300g peeled king prawns (raw would be better, but cooked is fine)
- 4 bok choy, quartered
- 2 sachets of instant wok noodles
- 4 spring onions, finely sliced
Method of preparation:
Prepare the stock:
In a large saucepan or pot, bring the chicken stock to a gentle simmer over a medium heat.
Add the oyster sauce, hoisin sauce and fish sauce to the stock, stirring well to combine.
Add the grated ginger to the stock and simmer for a few minutes to infuse the flavours.
Cook the prawns:
If using raw prawns, add them to the simmering broth and cook for 2-3 minutes or until pink and cooked through.
If using cooked prawns, add to the broth and reheat for 1-2 minutes or until heated through.
Add the vegetables:
Add the quartered bok choy to the broth and simmer for a further 2-3 minutes, or until the bok choy is tender but still crisp.
Add the noodles:
Add the noodles to the pot, breaking them up gently with a fork or tongs to separate them.
Cook for a further 2 minutes or until the noodles are heated through and have absorbed some of the broth.
Drain and serve:
Stir in the finely sliced spring onions and allow to soften slightly in the hot broth for about 1 minute.
Taste and season to taste, adding more fish sauce or a pinch of salt if necessary.
