• 4servings
  • 10minutes
  • 277calories

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Nutrition Info . . .

VitaminsB1, B2, B3, B6, H, C, P
MineralsSelenium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1l chicken stock (we used Knorr Touch-of-taste)

  2. 2 tbsp oyster sauce

  3. 2 tbsp hoisin sauce

  4. 1 tbsp fish sauce

  5. large piece fresh root ginger , shredded into thin matchsticks

  6. 300g peeled king prawns (raw would be better, but cooked are fine)

  7. 4 bok choi , each cut into quarters

  8. 2 sachets straight-to-wok noodles

  9. 4 spring onions , finely sliced

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. TIP If you've got leftover roast chicken, shred it and use it instead of the prawns.


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