Super-fast prawn noodles

• chicken stock↗1l l

  (we used Knorr Touch-of-taste)

• oyster sauce↗2 tbsp tbsp
• hoisin sauce2 tbsp tbsp
• fish sauce↗1 tbsp tbsp
• large piece fresh root ginger↗

  shredded into thin matchsticks

• peeled king prawns↗300g g

  (raw would be better, but cooked are fine)

• bok choi↗4

  each cut into quarters

• 2 sachets straight-to-wok noodles
• spring onions↗4

  finely sliced

Step-by-step instructions

1. 1

   In a wok or large saucepan, bring the stock to the boil. Stir the sauces into the stock, then add the ginger. Simmer for a moment, then add the prawns: if raw, simmer for 2 mins until they turn pink; if cooked, add together with the bok choi, then cook for 2 mins more until just wilted.

2. 2

   Slip all the noodles into the broth, then gently stir to loosen them. Bring the liquid back to a simmer, then cook for 2 mins more to warm them through. Scatter with spring onions and serve straight from the wok, using tongs for the noodles and a ladle for the broth.