Created by Gok Wan, this Chinese prawn stir fry noodle recipe is rustled up in minutes. The deep flavours are then paired with the crunch of little gem lettuce. “The Chinese have been cooking lettuce for as long as they’ve been flying kites. I’ve used prawns in my version and, to create a more rounded meal, I’ve added noodles. This is a very simple dish and I promise you that whomever you serve it to will imagine you’ve been cooking for years.”
- 2 tbsp rice bran oil or vegetable oil
- 350 gms raw king prawns, shelled
- 3 spring onions, trimmed and chopped into 1cm pieces
- 2 fresh red chillies, deseeded and finely chopped
- 2 cm piece of fresh ginger, peeled and finely chopped
- 4 Little gem lettuces, quartered length ways
- 400 gms fresh egg noodles
- 2 tbsp soy sauce
- ½ tbsp fish sauce
- sesame oil, to drizzle
- Heat half of the oil in a wok over a high heat. When hot, stir-fry the prawns for 2 minutes, until just cooked through. Place the cooked prawns on a plate and set aside.
- Keeping the wok over a high heat, pour in the remaining tablespoon of oil. When hot, add the spring onions, garlic, chillies and ginger. Stir-fry for 1 minute and then add the lettuce. Gently mix together and fry for 2 minutes.
- Return the prawns to the wok along with the noodles, soy sauce, fish sauce and a little sesame oil. Toss over a high heat until all of the ingredients are well mixed together and cooked through.
- Forget about serving plates; whack the wok straight on the table and let everyone dig in.