KING PRAWN LO MEIN

Lo mein noodles are boiled, then added to cooked vegetables and sauce and tossed through. It’s important to have all the veg ready to go, so that the dish comes together quickly and nothing overcooks.

SERVES 2

H 2 nests fresh or dried egg noodles

H 3 tbsp light soy sauce

H 2 tbsp oyster sauce

H 1 tbsp dark soy sauce

H ½ tbsp golden caster sugar

H ½ tbsp toasted sesame oil

H 2 tbsp neutral oil

H 2 garlic cloves, grated or sliced

H 10 frozen king prawns, defrosted

H 1 tbsp shaoxing rice wine

H 1 small carrot, finely shredded

H 1 handful of choi sum or pak choi, chopped

H 1 handful of bean sprouts

H 6 spring onions, shredded

H Cook the noodles according to the packet instructions or until al dente. Strain and rinse under cool water, separating the noodles with your fingers to stop them sticking. Set aside.

H Meanwhile, combine the light soy, oyster sauce, dark soy, sugar and sesame oil in a small bowl or jug, to make the sauce. Set aside.

H Heat the neutral oil in a nonstick, heavy-based frying pan or wok, over a mediumhigh heat, and add the garlic. Stir it immediately to prevent it burning, cook for 20 seconds, then add the king prawns. Stir-fry for 2 minutes, until they’re just pink. Add the rice wine and let the alcohol bubble away for 1 minute. Add the carrot and choi sum and continue to stir-fry for 3-4 minutes. Add the noodles and the sauce and toss well to combine with the vegetables. The noodles should be coated in sauce.

H Add the bean sprouts, cook for 1 minute, then remove the pan from the heat. Add the spring onions and serve.

You’ll find the ingredients for these recipes in Asian supermarkets and on asiamarket.ie and asianmart.ie and jiajiamarket.com