Serves: 4 | Prep: 10 mins (+ marinating) | Cook: 20 mins | Difficulty: Easy
Ingredients
- Cooked chicken, shredded finely
- 100g raw prawns, peeled and deveined
- 100g beansprouts
- 225g dried or fresh egg noodles
- 1 tbsp sesame oil (plus 1 tsp for finishing)
- 2½ tbsp groundnut oil (or vegetable oil)
- 2 garlic cloves, finely chopped
- 50g mangetout, finely shredded
- 50g prosciutto or cooked ham, finely shredded
- 2 tsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp Shaohsing rice wine or dry sherry
- ½ tsp white pepper
- ½ tsp golden caster sugar
- 2 spring onions, finely chopped
- 1 tsp salt
Marinade:
- 2 tsp light soy sauce
- 2 tsp Shaohsing rice wine or dry sherry
- 1 tsp sesame oil
- ½ tsp white pepper
- ½ tsp salt
Method
1. Cook the noodles
Cook noodles in boiling water for 3–5 mins until tender.
Drain and rinse with cold water, then toss with 1 tbsp sesame oil. Set aside.
2. Marinate the chicken
Mix chicken with marinade ingredients. Cover and marinate for 10 mins.
3. Stir-fry chicken & prawns
Heat 1 tbsp groundnut oil in a very hot wok. Add chicken and stir-fry for 2 mins.
Add prawns and stir-fry together for another 2–3 mins until chicken is cooked and prawns are pink. Transfer both to a plate.
4. Stir-fry the veg
Wipe wok clean and reheat with 1½ tbsp groundnut oil.
Add garlic and stir-fry for 10 seconds.
Add mangetout, beansprouts, and prosciutto. Stir-fry for 1–2 mins.
5. Add noodles + seasoning
Add noodles, light & dark soy sauces, Shaohsing wine, white pepper, sugar, spring onions, and salt. Toss everything together for 2 mins.
6. Finish the dish
Return chicken and prawns (with any juices) to the pan.
Stir-fry for 3–4 mins until fully combined and heated through.
7. Final touch
Drizzle with 1 tsp sesame oil, give a final toss, and serve hot.
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