One of our favorite noodle recipes is Chow Mein. I always do it with beef but since I had prawns fresh from the market I tried making it with prawns. The recipe is from Mail Online.
- 300g-500g (11oz-18oz) medium egg noodles
- 1 tbsp sesame oil
- 2 tbsp groundnut oil
- 3 cloves of garlic, peeled and finely sliced
- 300g (11oz) fresh raw prawns, peeled and de-veined
- 200g (7oz) 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 (1 ½ in) long strips
- 1 carrot, peeled and cut into matchsticks
- 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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