Easy Prawn Chow Mein (Chinese Takeaway Copycat)
A deliciously easy version of a Chinese Takeaway favourite! This Easy Prawn Chow Mein is not only quick and simple to make, it’s also healthier than a standard takeaway version… and cheaper too! What’s not to like?
Servings 4 people
Calories 348kcal
Ingredients
Easy Chow Mein Sauce
- 3 tablespoons oyster sauce (I use Lee Kum Kee Premium Oyster Sauce)
- 4 tablespoons dark soy sauce (I use Kikkoman Naturally Brewed Soy Sauce)
- 1 tablespoon apple cider vinegar (or white wine vinegar)
- 2 tablespoons sesame oil
- 1 tablespoon cornflour
- 3 tablespoons cold water
Prawn Chow Mein Stir Fry
- 1 small onion thinly sliced
- 1 medium carrot peeled and cut into matchsticks
- 1 small red pepper peeled and cut into matchsticks
- ½ small savoy cabbage sliced thinly
- 150 g beansprouts
- 4 spring onions thinly sliced
- 225 g dried medium egg noodles (I use Sharwoods Medium Egg Noodles)
- 1 tablespoon oil (See Note 1)
- 450 g cooked king prawns
Instructions
- Mix all the Chow Mein Sauce ingredients in a jam jar (or similar). Screw the lid on tightly and give it a good shake.
- Prepare all the vegetables as above. (This is important because you will need to work fast afterwards!)
- Place the dried noodles in a saucepan. Cover with plenty of boiling water. Bring back to the boil and cook for 3½ minutes or until nearly (but not quite) done to your liking. Use a fork to separate the noodles during cooking to ensure they don’t all clump together. Drain immediately when cooked. (See Note 2.)
- Meanwhile, in a wok (or very large frying pan), heat the oil over a high heat for 1 minute. Add the sliced onion, carrot, red pepper and cabbage. Fry for 2 minutes, stirring regularly.
- Add the prawns to the pan, along with the chow mein sauce. Turn the heat down to medium and cook for 2 minutes, stirring regularly. The sauce should thicken and the prawns will reheat fully.
- Add the drained noodles, beansprouts and HALF the sliced spring onions. Stir together thoroughly for 1 minute, then turn off the heat.
- Serve immediately garnished with the remaining sliced spring onions.
Notes
- Use a neutral oil such as rapeseed, vegetable or sunflower. Alternatively, if you prefer cooking with olive oil, use a mild olive oil.
- If you are leaving the noodles to stand for more than a minute, toss with a tablespoon of sesame oil to stop the noodles sticking together. Don’t quite fully cook your noodles at this point, as they will cook a little more in the wok.
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 348kcal | Carbohydrates: 36g | Protein: 23g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 142mg | Sodium: 1710mg | Potassium: 565mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4377IU | Vitamin C: 66mg | Calcium: 117mg | Iron: 3mg