Cantonese Style Chow Mein with Prawns
Ingredients
- 6 prawns, peeled and deveined
- 110g dried chowmein noodles
- 1 cup bean sprouts
- Pinch of salt
- 2 cloves garlic, chopped
- 2 slices of ginger, minced
- 3 spring onions, (white + green separated) cut into 2cm lengths
Prawn marinade
- 1/4 tsp salt
- 1 tsp water
- 1/4 tsp cornflour
Sauce
- 75ml chicken stock
- 1 tsp potato flour
- 1 tsp light soy
- 1 tbs oyster sauce
Preparation
Mix the prawns with the marinade ingredients in a bowl, cover, and refrigerate for at least 30 minutes.
Boil the noodles according to packet instructions, drain, refresh with cold water, spread out flat on a plate or tray, and leave to dry for at least 30 minutes.
Mix the sauce ingredients and set aside.
Heat a wok until smoking, add oil, stir-fry the prawns for 1 minute, and remove them.
In the same wok, add the bean sprouts and stir-fry for 2 minutes, then remove them.
In a wok or saucepan heated to medium-high, add the cooked noodles and spread them out to form a thin pancake. Cook for 1 minute until the underside is browned, then flip and cook for 1 more minute. Transfer to a plate.
Reheat the wok, add oil, fry the garlic, prawns, and bean sprouts while stirring. Reduce heat, add the sauce, stir until it thickens, then pour over the noodles and serve.
Notes
The noodles might be too thick; consider using thinner chow mein noodles for better results.
Double the sauce quantities to achieve a thicker gravy as preferred.
