Super fast prawn noodles


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.


  • 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.

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