Stir-fried Prawn Noodles with Bamboo Shoots and Water Chestnuts

Ingredients

• 350g prawns, peeled and deveined
• 500g fresh chow mein
• 227g water chestnut slices, drained and sliced into strips
• 1 medium carrot, julienned
• 540g bamboo shoot strips, drained
• 300g king oyster mushrooms, julienned
• 3 cloves garlic, julienned
• 1 cup napa cabbage, julienned
• 3 tbsp vegetable oil
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1/2 tsp sugar
• 1/8 tsp white pepper
• 1 tsp sesame oil

Method

1. To make the sauce, combine the light soy sauce, dark soy sauce, sugar, white pepper and sesame oil together in a small bowl. Mix well and set aside.
2. In a large wok or frying pan, heat 1 tbsp of the vegetable oil over medium heat. Add prawns and cook until no longer translucent (about 1 minute.) Take out and set aside in a separate bowl or plate.
3. In the same pan, heat another 1 tbsp of oil over medium-high heat. Add the garlic, water chestnut strips, the julienned mushrooms and carrots and cook until the carrots are just tender (about 2 minutes.) Take out and set aside in the same bowl as the prawns.
4. In the same pan, heat the last 1 tbsp of oil over medium-high heat. Add the bamboo shoot strips and the julienned napa cabbage cook until the napa cabbage is just tender (about 1.5 minutes.)
5. Return the set aside prawns, carrots, mushrooms and water chestnuts to the pan.
6. Add the fresh chow mein to the pan, then pour in the sauce. Mix well and adjust for seasoning.
7. Serve the noodles inside the pan to the table along with tongs and a spoon. Enjoy with chilli crisp or on its own.

Product used in recipe

• Valcom - Water Chestnut Sliced