Prawn Hokkien Noodles

Prep time 25 mins

Cooking time 10 mins

Serves 4

Ingredients:

• 450 g Hokkien noodles
• 1 tablespoon vegetable or peanut oil
• 250 g peeled raw pawns
• 2 cloves garlic, thinly sliced
• 2 teaspoons finely grated ginger
• 4 spring onions, white and green parts cut into
• 3 cm lengths 1 bunch baby bok choy, stems and leaves roughly chopped separately large handful coriander, stems and leaves chopped separately
• 1 red capsicum, sliced
• 100 g snow peas, trimmed

VEGEMITE stir-fry sauce

• 1 tablespoon VEGEMITE
• ⅓ cup (80 ml) sweet chilli sauce

Make the VEGEMITE stir-fry sauce first. Gradually whisk 2 tablespoons water into the VEGEMITE in a small bowl, then whisk in the sweet chilli sauce.

Place the noodles into a large heatproof bowl and cover with boiling water. Stand for 3 minutes. Use a chopstick or fork to gently separate the noodles, then drain well.

Heat 2 teaspoons of the oil in a large wok or non-stick frying pan over high heat. Add the prawns and 1 tablespoon of the sauce and stir-fry for 2 minutes or until prawns change colour. Add the garlic and ginger and cook for a further minute or until fragrant. Transfer the prawns to a plate and set aside.

Add the remaining oil to the wok or pan and add the white spring onion sections, bok choy stems, coriander stems, capsicum and snow peas. Stir-fry for 3 minutes or until lightly charred. Add the drained noodles and the remaining spring onion, bok choy leaves and sauce. Return the prawns to the wok and stir-fry for 2–3 minutes or until they are heated through and the sauce coats the noodles.

Serve immediately, scattered with the remaining coriander.