Prawn stir fry noodles
International noodle day is celebrated every year on a day like today, the 6th of October. To celebrate this day I was sent a pack from Australian owned business Chang’s, who specialize in certain Asian food products. The pack included a variety of their specialty noodles and sauces. I was asked to create a noodle dish we enjoy at home and then share on the day. So today I’m sharing the recipe for prawn stir fry noodles.
Adapt this recipe to your own liking
Noodle recipes are pretty much a fridge foraging exercise in our household. I always have some kind of packet of noodles in the pantry, hokkien or rice noodles. Next I check out the freezer and fridge and add whatever ingredients I find, vegetables and some kind of protein usually. So for the prawn stir fry noodles recipe below I included what I had and thought worked well together. You can easily adapt this recipe to include other ingredients of your choice.
The cooking process
To make a noodle stir fry is very quick and easy. Especially when you add prawns, instead of meat for example, as the prawns cook faster. Overall you chop and sauté the ingredients before you add the noodles and sauces. Depending on the brand and type of ready-made noodles you may need to add them in a bowl with hot water to separate them.
Chang’s products
However, what I really love about Chang’s shelf fresh hokkien noodles is that it is not necessary to add them in boiling water first. You can just separate them from the packet and cook them straight away. Less mess and less time wasted in the kitchen.
Also, the sauces I received were sealed with a crown seal under the plastic cap, unlike any other Asian sauces I’ve used before. Therefore, that allows the sauces to be kept air tight and well preserved.
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- 3 tbs olive oil, or any other suitable oil of your choice
- 1 small capsicum, cut in strips
- 1 medium zucchini, cut in large pieces
- 200 g button mushrooms, sliced
- 250 g frozen raw prawn cutlets, thawed as per packet instruction
- 3 tbs hoisin sauce
- 2 tbs oyster sauce
- 1 large bunch of bok choy, washed and chopped
- 2 packs of Chang's shelf fresh Hokkien noodles, 4 serves
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Heat 3 tbs of olive oil in a wok or large frying pan., First fry the capsicum, zucchini and mushrooms until they soften on a medium/high heat.
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Make space in the wok and add the prawns. Cook until the prawn meat turns opaque white and the tails turn pink, only 2-3 minutes. Then add the chopped bok choy and the separated noodles. The Chang's shelf fresh hokkien noodles don't need to be added in hot water to be separated.
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Finally pour the hoisin and oyster sauce, stir the ingredients to combine well and allow the food to cook for a further 2-3min before serving.
