A Chinese takeaway classic, I’ve been perfecting this recipe for a while now and I finally feel like I’ve got the balance just right! This one uses a lot less oil and adds some broccoli for extra veg, so it’s definitely healthier than its takeaway counterpart! It’s also a super easy recipe that is so quick to prepare, so it’s perfect for a midweek meal.
If you don’t like prawns, you can use chicken instead! The kecap manis in the sauce is a sweet soy sauce, you can get it in most larger supermarkets (sometimes called kicap manis, ketjap manis or sweet soy sauce), or at an Asian supermarket. If you can’t get it, just add an extra tsp of light soy and a little bit more honey!
Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!
Prawn Chow Mein
Ingredients (serves 2-3)
200g peeled raw prawns
Half an onion, sliced
200g tenderstem broccoli, sliced
300g fresh egg noodles
1 tbsp light soy sauce
1 tsp oyster sauce
1 tsp kecap manis
2 tsp dark soy sauce
1 tbsp sesame oil
0.5 tsp honey
1. In a bowl mix together the soy sauces, oyster sauce, kecap manis, sesame oil and honey. Set aside. Put a wok or large frying pan on a high heat and add a little oil. Cook the prawns for a minute or two on each side until they just turn pink, then remove and set aside.
2. Add the onion & broccoli to the ban and cook for five minutes until beginning to soften, then add the beansprouts and cook for a couple more minutes.
3. Add the noodles and the sauce to the pan and cook for 2-3 minutes, tossing to coat the noodles in the sauce. Add the cooked prawns and toss to warm through. Season to taste and SERVE!