King Prawn Chow Mein

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King Prawn Chow Mein is a delicious, authentic Chinese stir fry, quick and easy to make and far better than any take-away! It is loaded with king prawns, crispy vegetables and noodles, swathed in a luscious, dark sauce made from staple, supermarket ingredients including oyster sauce, soy sauce, sesame and Shao Xing wine. We really, really love this dish – so simple, yet bursting with flavour and texture.

Don’t like prawns? Then, swap in some diced chicken or beef or simply increase the amount of vegetables and you have a fabulous vegetarian dish.

Where is this recipe from?

This recipe is very slightly adapted from the wonderful Khin’s Kitchen. (@khinskitchen.) Khin was born and raised in Burma by Chinese-Burmese and Indian-Burmese parents. She lives in the UK now and shares a range of delicious Asian recipes influenced by her mixed heritage, with easy step-by-step instructions. You should definitely take a look. Everything I have tried, has been FANTASTIC!

What changes did I make?

• Khin uses raw green prawns but I had cooked prawns to hand so used these. She seasons the raw prawns with salt, pepper and Shao Xing wine. I didn’t do this for the cooked prawns – just threw them straight – so I added the Shao Xing wine to the sauce ingredients instead.
• I used fresh, ready to throw in the wok’ noodeles frmo the supermarket. You could also use dried noodles – cook according to packet instructions.
• I replaced the fresh red chilli with dried chilli flakes.
• I adjusted the quantities slightly as I was feeding 4 people and the original recipe is for 3.

Khin’s original recipe can be found here.

How to make King Prawn Chow Mein

Collect all your ingredients together:

For the Chow Mein Sauce –

• oyster sauce
• light soy sauce
• caster sugar
• dark soy sauce
• dark sesame oil
• Shao Xing wine/ Chinese rice cooking wine – or use dry sherry

For the stir fry –

• white onion, peeled and sliced
• carrot, peeled and cut into thin batons
• red pepper/capsicum, stem and seeds removed and cut into thin slices
• spring onions, trimmed and cut into 5cm/2″ pieces
• garlic cloves, peeled and finely chopped or crushed
• vegetable oil
• fresh egg noodles – I use prepared and ready to use noodles from the supermarket
• fine salt
• freshly ground black pepper
• chilli flakes
• cooked, peeled prawns, king prawns, tiger prawns or shrimp
• bean sprouts, rinsed

To serve –

• extra sliced spring onions
• slices of red chilli
• chopped coriander
• sesame seeds

How to make this fabulous, quick, ‘better than take-away’ stir fry:

First make the Chow Mein Sauce –

1. Simply measure everything into a jug or small bowl and mix thoroughly

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Now make the stir fry –

NB Stir fries come together very quickly, so make sure that you have everything ready before you start cooking.

1. Prepare the vegetables and set aside:
   • peel and slice the onion,
   • peel the carrot and slice into thin batons,
   • remove the stem and seeds from the red pepper/capsicum and cut into thin slices,
   • trim the spring onions and cut into 5cm/2in pieces,
   • peel and crush the cloves of garlic.
2. Heat oil over a moderately hot temperature and cook the onion, stirring regularly, for 1 minute.
3. Add the pepper slices and carrot batons and cook for a further minute.
4. Now add the garlic and cook for 1 minute.
5. Toss in the noodles, salt, pepper, chilli flakes and the Chow Mein sauce. Stir thoroughly to mix and cook for 2 minutes to heat everything up.
6. Finally, throw in the prawns, beansprouts and spring onion. Cook, stirring for 2 minutes or until everything is piping hot.
7. Serve immediately sprinkled with extra spring onion, chilli slices, chopped coriander or parsley and scatter over some sesame seeds.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.