PRAWN CHOW MEIN

 

PRAWN CHOW MEIN

Serves 4 (This is a slight variation of a Gok Wan recipe)

3.5 Syns per serving

300-500g dried medium egg noodles, depending on appetites
1 tbsp. sesame oil - 6 Syns
1 tbsp. groundnut oil - 6 Syns
3 cloves of garlic, finely sliced
300g fresh raw prawns
200g mangetout
2 tbsp. rice wine - 2 Syns
2 tbsp. light soy sauce
2 tbsp. dark soy sauce, both reduced salt, if poss
1 carrot, peeled and cut into matchsticks or 2 spring onions, finely shredded (or both, of course!)

Cook the noodles, according to pack instructions.
Drain, tip into a bowl and toss with the sesame oil. Put to one side.
Heat the groundnut oil in a wok over a high heat.
Add the garlic and stir-fry for 30 seconds before adding the prawns. 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.
Pour in the rice wine and leave to almost evaporate before adding the cooked noodles. Toss together.
Turn the heat down to medium and add all the soy sauce and a pinch of salt and pepper to taste.
Stir-fry for two minutes before spooning onto warmed plates and garnishing with the carrot/spring onions.