Anna Ryan
Serves:
Serves 4
Meal type
Main
Ingredients
1l chicken stock (from stock cubes
2 tbsp oyster sauce
2 tbsp hoisin sauce
1 tbsp fish sauce
large piece fresh root ginger, shredded into thin matchsticks
300g cooked peeled king prawns
4 bok choi, each cut into quarters
2 sachets straight-to-wok noodles
4 spring onions, finely sliced
Preparation
In a wok or large saucepan, bring the stock to the boil.
Stir the sauces into the stock, add the ginger. Simmer for a moment, then add the prawns and bok choi, then cook for 2 mins until just wilted.
Slip all the noodles into the broth, and 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.