1¼ cups chicken stock
2 tablespoons cornflour
¼ cup oyster sauce
2 tsp sweet chilli sauce
2 tsp soy sauce
500 g peeled green banana or tiger prawns
1 red onion, cut into wedges
2 garlic cloves, crushed
2 baby pak choy bunches, trimmed and chopped
1 red capsicum, chopped
1 cup fresh bean sprouts, trimmed
3 spring/green onions, sliced diagonally
2 x 100 g packets fried noodles, to serve
- Combine stock, cornflour and sauces. Heat a large pan or wok over a high heat and add 1 tablespoon peanut oil. Stir-fry prawns for 3-4 min or until just cooked. Remove from pan, transfer to a plate.
- Reheat the wok over high heat and add onion and garlic. Stir-fry for 1 min, then add pak choy stems only, and capsicum.
- Stir in sauce, cook until mixture bubbles and thickens. Add the reserved prawns and juices. Toss to combine, then cook for 1 min. Add in bean sprouts, leafy pak choy tops and the spring/green onion. Serve with crispy noodles.