Sticky Chinese chicken wings
Chinese style chicken wings with a delicious twist, made using just 5 ingredients. They make a tasty lunch or make a batch to share with friends
Super-fast prawn noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1l chicken stock(we used Knorr Touch-of-taste)
- 2 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 1 tbsp fish sauce
- large piece fresh root gingershredded into thin matchsticks
- 300g peeled king prawns(raw would be better, but cooked are fine)
- 4 bok choieach cut into quarters
- 2 sachets straight-to-wok noodles
- 4 spring onionsfinely sliced
Nutrition: per serving
- kcal277
- fat4glow
- saturates0g
- carbs33g
- sugars6g
- fibre2g
- protein29g
- salt3.82g
Method
step 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.
step 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.
