Super Fast Prawn Noodles
|Chicken stock||1⁄4 Pint (1 Liter)|
|Oyster sauce||2 Tablespoon|
|Hoisin sauce||2 Tablespoon|
|Fish sauce||1 Tablespoon|
|Fresh ginger root piece||1 Large, shredded into thin matchsticks|
|King prawn||10 Ounce, peeled (300 Gram, Raw Would Be Better, But Cooked Are Fine)|
|Bok choi||4 , each cut into quarters|
|Noodles||240 Gram (2 Sachets, Straight-To-Wok)|
|Spring onion||4 , finely sliced|
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.