Prawn Chow Mein Recipes

Steps:

• 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.

Steps:

• Bring a large pot of water to a boil. Meanwhile, soak noodles in hot water 10 minutes. Add soaked noodles to pot. Once water returns to a boil, cook until al dente, 3 to 4 minutes. Drain, run under cold water to stop cooking, and drain again.
• In a small bowl, whisk together broth, oyster sauce, vinegar, sesame oil, chili sauce, ginger, and garlic; set aside.
• In a large skillet (preferably cast iron), heat 2 tablespoons vegetable oil over medium-high. Add shrimp in a single layer and season lightly with salt. Cook, flipping once, until shrimp are pink, opaque, and just cooked through, 2 to 3 minutes. Transfer to a plate. Add remaining 1 tablespoon oil to skillet. Add snow peas and white and light-green parts of scallions; cook, stirring occasionally, until crisp-tender and lightly charred in places, about 3 minutes. Add broth mixture and boil until slightly thickened, about 2 minutes. Add sprouts, shrimp, and noodles and toss until noodles are well coated in sauce. Serve immediately, sprinkled with scallion tops.

Steps:

• Finely chop the garlic, spring onions, red pepper and celery and fry in the oil.
• When soft add the kale, beansprouts, sun-dried tomatoes (finely chopped), courgette.
• After two or three minutes add the rice wine, soya sauce, ketchup, sweet chili sauce, five spice and black pepper to your taste. Continue to stir fry for approximately ten minutes.
• Meanwhile cook the noodles in boiling water according to instructions on the packet.
• Add cooked noodles and prawns to the pan and heat through.
• Serve whilst hot.

Steps:

• Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
• Whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
• Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
• Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.

Steps:

• Cook the egg noodles according to pack instructions, then refresh in cold water and drain well.
• Heat a large wok or pan over a high heat. When hot, add peanut oil and when smoking add chicken and prawns, stir fry 2-3 minutes.
• Add ginger, garlic and spring onion, cook for 1-2 minutes.
• Add sugarsnap peas and carrot and continue to cook for a further 3-4 minutes.
• Finally, add the cooked noodles, chow mein stir fry sauce and cook for a further 2-3 minutes, tossing carefully.
• Place noodles into a large serving bowl, top with bean sprouts and serve. Enjoy with a refreshing glass of beer.

Steps:

• Bring a large saucepan of water to a boil; add 1 teaspoon salt and 1 teaspoon vegetable oil. Add prawns, cabbage, carrots, zucchini, mushrooms, broccoli, and egg noodles; cook until tender, about 5 minutes. Rinse under cold water; drain well.
• Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add chicken; cook and stir until browned, 3 to 4 minutes. Add prawns, vegetables, and egg noodles; cook and stir until heated through, 2 to 3 minutes.
• Season mixture with chicken bouillon granules, soy sauce, and 2 teaspoons salt; mix well. Drizzle sesame oil and sprinkle sugar over chow mein before serving.