Ingredients:

  • 1 lb (450 g) large prawns, peeled and deveined
  • 8 oz (225 g) quick-cooking noodles (e.g., rice noodles or egg noodles)
  • 1 tablespoon vegetable oil
  • 1 cup broccoli florets
  • 1 bell pepper, sliced (red or yellow)
  • 1 carrot, julienned
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon chili sauce (adjust to taste)

Instructions:

  1. Prep the Ingredients: Peel and devein the prawns; set aside. Prepare the vegetables: chop broccoli, slice bell pepper, julienne carrot, and chop green onions.
  2. Cook the Noodles: Bring a pot of salted water to a boil; add the quick-cooking noodles. Cook as directed on the package; drain and set aside.
  3. Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, and chili sauce; set aside.
  4. Stir-fry the Vegetables: Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté for 30 seconds until fragrant. Add broccoli, bell pepper, and carrot; stir-fry for 3-4 minutes until tender-crisp.
  5. Cook the Prawns: Add prawns to the skillet; cook for 3-4 minutes until they turn pink and opaque.
  6. Combine: Add cooked noodles to the skillet; pour sauce over the mixture. Toss everything together for 1-2 minutes until well combined and heated through.
  7. Garnish and Serve: Sprinkle with chopped green onions before serving.