Description
A flavorful and quick-to-make prawn chow mein featuring tender egg noodles, crisp broccoli, baby corn, and colorful red pepper tossed in a savory sauce with tomato ketchup and oyster sauce. Perfect for a satisfying weeknight meal.
Ingredients
Scale
Vegetables & Protein
- 3 nests medium egg noodles
- 140g broccoli, chopped into small florets
- 140g baby corn, halved
- 1 red pepper, sliced
- 300g prawns
Sauce & Oil
- 1 tbsp olive oil
- 3 tbsp tomato ketchup
- 2 tbsp oyster sauce
Instructions
- Cook the noodles and vegetables: Boil water in a large pot and cook the egg noodles, chopped broccoli florets, and halved baby corn for 3-4 minutes or until tender but still crisp. Drain the noodles and vegetables and set them aside to keep warm.
- Stir-fry the red pepper: Heat 1 tablespoon of olive oil in a large frying pan or wok over medium-high heat. Add the sliced red pepper and fry for about 3 minutes, until the pepper starts to soften and release its aroma.
- Combine and toss: Add the cooked noodles, broccoli, baby corn, and prawns into the pan with the red pepper. Toss everything together to combine the ingredients evenly.
- Add the sauce and heat through: Pour in 3 tablespoons of tomato ketchup and 2 tablespoons of oyster sauce over the mixture. Stir well to coat all the ingredients. Continue cooking and tossing for 2-3 minutes, until the prawns are cooked through and everything is piping hot.
Notes
- If you have any leftover roast chicken, shred it and use along with the prawns for added protein and flavor.
- Do not overcook the noodles or vegetables to maintain their texture; they should be tender but with a slight bite.
- This dish can be easily adapted with other vegetables like snap peas or carrots based on preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: prawn chow mein, egg noodles, Chinese stir fry, quick dinner, easy prawn recipe, seafood chow mein
