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Gok Wan’s healthy prawn chow mein

Posted 2 years ago

This recipe is the perfect example of how you can change a stodgy takeaway dish into a delicious, healthy and fresh dinner.  Choose your ingredients well and cook them carefully.  Good quality king prawns and fresh vegetables cooked quickly will keep all their flavour and goodness locked in.  I like to use fresh egg noodles from the Chinese supermarket – their taste and texture is simply divine.  However dried egg noodles cooked to the packet instructions are a worthy substitute.

SERVES 4 – PREP 5 mins – COOK 15 mins

500g medium egg noodles

1tbsp sesame oil

2tbsp groundnut oil

3 cloves of garlic, peeled and finely sliced

300g fresh raw prawns, peeled and de-veined

200g mangetout, thoroughly washed

2tbsp Shaoxing rice wine or dry sherry

2tbsp light soy sauce

2tbsp dark soy sauce

Salt and ground white pepper

2 spring onions, finely shredded into 4cm long strips

1 carrot, peeled and cut into matchsticks

1       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.

2       Heat the groundnut oil in the wok over a high heat.  Once hot, add the garlic and stir-fry for 30 secs before adding the prawns.  Continue to stir-fry for 2-3 mins. The prawns should begin to go pink and a little brown on some of the edges.

3       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.

4       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 mins before spooning on to a plate and dressing with the spring onions and carrots.

5       Serve immediately as a delicious dinner.

Extracted from GOK COOKS CHINESE by Gok Wan published by Michael Joseph on 10th May, £20.  Copyright © Gok Wan 2012.  Photographs copyright © Jemma Watts 2012. penguin.co.uk

Click here for another noodle recipe

Click here for Gok’s leftover roast duck noodles recipe

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