King Prawn Chow Mein is a delicious, authentic Chinese stir fry, quick and easy to make and far better than any take-away! It is loaded with king prawns, crispy vegetables and noodles, swathed in a luscious, dark sauce made from staple, supermarket ingredients including oyster sauce, soy sauce, sesame and Shao Xing wine. We really, really love this dish – so simple, yet bursting with flavour and texture.
Don’t like prawns? Then, swap in some diced chicken or beef or simply increase the amount of vegetables and you have a fabulous vegetarian dish.
Where is this recipe from?
This recipe is very slightly adapted from the wonderful Khin’s Kitchen. (@khinskitchen.) Khin was born and raised in Burma by Chinese-Burmese and Indian-Burmese parents. She lives in the UK now and shares a range of delicious Asian recipes influenced by her mixed heritage, with easy step-by-step instructions. You should definitely take a look. Everything I have tried, has been FANTASTIC!
What changes did I make?
Khin uses raw green prawns but I had cooked prawns to hand so used these. She seasons the raw prawns with salt, pepper and Shao Xing wine. I didn’t do this for the cooked prawns – just threw them straight – so I added the Shao Xing wine to the sauce ingredients instead.
I used fresh, ready to throw in the wok’ noodeles frmo the supermarket. You could also use dried noodles – cook according to packet instructions.
I replaced the fresh red chilli with dried chilli flakes.
I adjusted the quantities slightly as I was feeding 4 people and the original recipe is for 3.
King Prawn Chow Mein is a delicious, authentic Chinese stir fry, quick and easy to make and far better than any take-away! It is loaded with king prawns, crispy vegetables and noodles, swathed in a luscious, dark sauce made from staple, supermarket ingredients including oyster sauce, soy sauce, sesame and Shao Xing wine.
Dinner, light lunch, light supper, Main Course
beansprouts, noodles, prawns, red pepper, stir fry
For the Chow Mein Sauce –
100g/5 tablespoons oyster sauce
2½ tablespoons light soy sauce
4 teaspoons caster sugar
2½ teaspoons dark soy sauce
1¼ teaspoons dark sesame oil
1¼ teaspoons Shao Xing wine/ Chinese rice cooking wine – or use dry sherry
For the stir fry –
60g/½ white onion, peeled and sliced
75g/1 carrot, peeled and cut into thin batons
1 red pepper/capsicum, stem and seeds removed and cut into thin slices
3 spring onions, trimmed and cut into 5cm/2″ pieces
16g/4 garlic cloves, peeled and finely chopped or crushed
2 tablespoons vegetable oil
600g fresh egg noodles – I use prepared and ready to use noodles from the supermarket
⅛ teaspoon fine salt
¼ teaspoon freshly ground black pepper
¼ teaspoon chilli flakes
300g cooked, peeled prawns, king prawns, tiger prawns or shrimp
100g bean sprouts, rinsed
To serve –
extra sliced spring onions
slices of red chilli
Collect together your equipment (see Recipe Notes below) and ingredients.
Please note – stir fries come together very quickly, so make sure that you have everything ready, vegetables prepared etc, before you start cooking.
First make the Chow Mein Sauce – simply measure everything into a jug or small bowl and mix thoroughly.
Now make the stir fry –
Prepare the vegetables and set aside:
– peel and slice the onion,
– peel the carrot and slice into thin batons,
– remove the stem and seeds from the red pepper/capsicum and cut into thin slices,
– trim the spring onions and cut into 5cm/2in pieces,
– peel and crush the cloves of garlic.
Heat oil over a moderately hot temperature and cook the onion, stirring regularly, for 1 minute.
Add the pepper slices and carrot batons and cook for a further minute.
Now add the garlic and cook for 1 minute.
Toss in the noodles, salt, pepper, chilli flakes and the Chow Mein sauce. Stir thoroughly to mix and cook for 2 minutes to heat everything up.
Finally, throw in the prawns, beansprouts and spring onion. Cook, stirring for 2 minutes or until everything is piping hot.
Serve immediately sprinkled with extra spring onion, chilli slices, chopped coriander or parsley and scatter over some sesame seeds.