Prawn chow mein
This low-fat stir-fry recipe is packed with crunchy vegetables and tangy oyster sauce
Ingredients
- 3 nests medium egg noodles
- 140g broccoli, chopped into small florets
- 140g baby corn, halved
- 1 tbsp olive oil
- 1 red pepper, sliced
- 300g prawns
- 3 tbsp tomato ketchup
- 2 tbsp oyster sauce
Tip
If you have any leftover roast chicken, shred it and use along with the prawns.
Method
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Cook the noodles, broccoli and corn in boiling water for 3-4 mins, or until tender. Drain and set aside. Heat the oil in a large frying pan or wok and fry the pepper for 3 mins, until starting to soften.
-
Tip in the noodles and vegetables along with the prawns and toss together. Add the sauce ingredients and heat everything through for 2-3 mins, until piping hot.
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