Description
Delicious and quick prawn chow mein featuring tender egg noodles, fresh vegetables, and succulent prawns tossed in a flavorful tomato and oyster sauce. This stir-fried dish is perfect for a speedy weeknight dinner with vibrant colors and balanced textures.
Ingredients
Scale
Noodles & Vegetables
- 3 nests medium egg noodles
- 140g broccoli, chopped into small florets
- 140g baby corn, halved
- 1 red pepper, sliced
Protein
- 300g prawns
Sauce & Oil
- 1 tbsp olive oil
- 3 tbsp tomato ketchup
- 2 tbsp oyster sauce
Instructions
- Cook Noodles and Vegetables: Boil water in a large pot and cook the egg noodles, broccoli florets, and halved baby corn for 3-4 minutes until tender but still crisp. Drain thoroughly and set aside to prevent overcooking.
- Fry Red Pepper: Heat olive oil in a large frying pan or wok over medium-high heat. Add the sliced red pepper and stir-fry for about 3 minutes until it starts to soften and release its aroma.
- Combine Ingredients: Add the cooked noodles, broccoli, baby corn, and raw prawns into the pan with the red pepper. Toss and stir everything together to mix evenly.
- Add Sauce and Heat Through: Pour in the tomato ketchup and oyster sauce. Continue stir-frying and tossing the mixture for 2-3 minutes until the prawns are fully cooked and the dish is piping hot throughout.
Notes
- If you have leftover roast chicken, shred it and add alongside the prawns for a protein boost and variation.
- To keep the vegetables crisp, do not overcook when boiling. Drain immediately and toss in the wok to finish cooking.
- Adjust oyster sauce and ketchup quantities to suit your taste for sweetness or saltiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: prawn chow mein, easy chow mein, stir-fry noodles, quick prawn recipe, Chinese noodles, seafood chow mein, weeknight dinner, egg noodles with prawns, vegetable chow mein
