Directions
- 1Cover the noodles in boiling water and soak for 8 minutes until al dente. Drain and rinse with cold water.
- 2Cut the stalks of the Chinese broccoli into small pieces, leaving the leaves whole.
- 3Heat oil in a wok over high heat. Add prawns and stir-fry for 1-2 minutes until cooked through. Remove and set aside.
- 4Add garlic to the wok and stir-fry for 10 seconds. Add the broccoli stalks and stir-fry for 1-2 minutes until tender.
- 5Add the whisked eggs and stir-fry for 30 seconds until set.
- 6Add noodles and broccoli leaves, stir-fry for 2-3 minutes until wilted.
- 7Add prawns, oyster sauce, soy sauce, and fish sauce. Stir-fry until everything is coated.
- 8Transfer to a serving dish and serve immediately with chilli flakes and lime on the side.
Ingredients
- 200 g large flat dried rice noodles
- 150 g choi sum/pak choi/Chinese broccoli
- 2 tbsp neutral oil
- 200 g raw peeled king prawns
- 4 cloves garlic, finely chopped
- 3 eggs, whisked
- 4 tbsp oyster sauce
- 2 tbsp dark soy sauce
- 1 tbsp fish sauce
- 2 lime wedges
- 1 chilli flakes
Equipment
wokkettleknife
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