Hokkien Noodle with Seared Prawns
Transform your weeknight dinners with this vibrant and flavor-packed Hokkien Noodle with Seared Prawns recipe! Featuring bouncy Hokkien noodles, tender seared prawns, and a medley of colorful vegetables like bok choy, carrots, and red bell peppers, this dish comes together in just 30 minutes. A rich, savory sauce made with soy sauce, oyster sauce, and a hint of sesame oil coats every strand of noodle, while the prawns are perfectly seared to add a touch of seafood delicacy. Finished with fresh green onions for a pop of brightness, this one-wok wonder is perfect for busy nights. Whether you're a fan of quick stir-fries or looking to explore authentic Asian flavors, this recipe is guaranteed to impress your taste buds. Perfect as a main course for the whole family, this comforting dish is a must-try for lovers of easy and delicious noodle recipes!
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Recipe Information
Ingredients
- 400 grams Hokkien noodles
- 300 grams Large prawns, peeled and deveined
- 2 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Dark soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 large Carrot, julienned
- 1 medium Red bell pepper, sliced
- 150 grams Bok choy, roughly chopped
- 100 grams Bean sprouts
- 2 tablespoons Vegetable oil
- 1 cup Chicken or vegetable stock
- 2 stalks Green onions, sliced
- 1 pinch White pepper
Instructions
Prepare the sauce by combining soy sauce, oyster sauce, dark soy sauce, sesame oil, and cornstarch in a small bowl. Set aside.
Heat a large wok or skillet over high heat. Add 1 tablespoon of vegetable oil.
Season the prawns with a pinch of white pepper and sear them in the wok for 1-2 minutes per side until they turn pink and are just cooked. Remove and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and ginger for 30 seconds until fragrant.
Add the julienned carrot and sliced red bell pepper. Stir-fry for 2 minutes.
Toss in the chopped bok choy and cook for an additional minute until slightly wilted.
Add the Hokkien noodles to the wok, along with the prepared sauce and chicken or vegetable stock. Stir-fry for 2-3 minutes, ensuring the noodles are evenly coated in the sauce.
Gently fold in the bean sprouts and seared prawns, cooking for 1-2 minutes to warm through.
Remove from heat and garnish with sliced green onions before serving.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5663 mg | 246% | |
| Total Carbohydrate | 159.8 g | 58% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 19.8 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2370 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
