Prep time: 20 minutes
Cook time: 10 minutes
300gm prawn cutlets
200gm fresh egg noodles
3 tbsp grapeseed oil
2 tbsp Lee kum kee soy sauce
2 tbsp Lee kum kee oyster sauce
2 tbsp cornstarch
1 cup chicken stock
30gm ginger, sliced
1 clove garlic, minced
1 spring onion, chopped
1 tsp white pepper
1 cup Swiss brown mushrooms, sliced
1 choy sum, sliced
¼ broccoli, cut into florets
1 courgette, sliced
½ cup mung beans
2 tbsp Chinese rice wine
- To prepare your noodles, you will want to first boil them to soften.
- Drain then fry the noodles in a large/medium hot pan with 1 tablespoon of oil – add one serving of the noodles and spread into a pancake shape. Cook one side until nice and crispy and a little bit browned. Use a plate to flip the noodle cake over and back into the pan on the other side, once crispy on the other side, remove to a serving plate and place in an oven on low heat to keep warm. Do the same with the remaining noodles using another tablespoon of oil.
- For the sauce, mix together the soy and oyster sauce together in a small bowl.
- In another bowl add the corn starch into the chicken stock to make it easier for you later.
- Heat a wok to high heat. Add the remaining tablespoon of oil, ginger, garlic and the spring onions. Stir fry for 20 seconds and then add the prawns along with the white pepper. Stir fry until the prawns are ¾ cooked, approximately 1-3 minutes.
- Add the mushrooms and continue to stir fry until soft about 90 seconds.
- Add the choy sum and remaining vegetables and stir fry for another minute or two until it softens.
- Into the wok add the rice wine, cook for 30 seconds then stir in the soy and oyster sauce, followed by the chicken stock and corn starch mixture. Bring to a simmer and allow to thicken. Taste and season with white pepper and soy sauce if desired.
- Once the mix has thickened pour onto the noodles and serve immediately.