Wok Tossed Prawn Spinach Chowmein

Wok Tossed Prawn Spinach Chowmein

500 grams Egg Noodles

½ cup Chicken Stock

3 Tbs Chopped Garlic

4 Spring Onions (Cut into thin slivers – Greens and White portions separately )

3 Bunches of Spinach Leaves

20 pieces of deveined headless prawns (cut into longitudinal halves)

1 Red Capsicum cut into slivers

1 Green Capsicum cut into slivers

3 Green Chillies cut into slivers

1 Tbs Red Chilly Flakes

2 Tbs Light Soy Sauce

3 Tsp Shaoxing Wine

2 tsp Chilly Oil

4 tsp White Vinegar

1 Tbs CornFlour

1 tsp Paprika

Salt

Ajinomoto (optional)

Cook the Noodles and set aside.

Marinate the prawns with 2 tsp Vinegar, Corn Flour, Paprika and Salt and set aside for 15 minutes.

Stir fry the prawn on high heat until they just turn pink in a wok with oil and set aside. Don’t overcook.

In a fresh wok, add oil and heat it.

Add the chopped garlic and sauté on low for about a minute or less

Add the white spring onions.

Sauté on high for a minute or so

Add the Capsicums and sauté on high for a minute.

Add the prawns, and mix well. Immediately add the noodles.

Add the spinach leaves, Soy Sauce, Wine, balance Vinegar, Red Chilly Flakes and salt (be careful since you would add the stock later which contains salt), mix and toss for another 3-4 minutes.

In between add the Chilly Oil.

Once almost done (the spinach leaves would have wilted), add the stock.

Another 1 minute or so on the flame and then it’s done.

Serve Hot with whatever!!