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125g whole wheat noodles
6 king prawns
5 garlic cloves
2 bird’s eye chillies
1–2 Chinese cabbage leaves
50g choy sum
Handful Chinese chives
2 tbsp kecapmanis
2tbsp low sodium soy sauce
2tbsp oyster sauce
1 tsp sesame oil
Soak the noodles in hot water for 8–10 minutes if you like your noodles with a bite. Drain them and leave to dry on a clean tea towel for 10 minutes.
Mix all the sauce ingredients in a small mixing bowl. Finely chop the garlic cloves. Slice the chillies, Chinese leaves and chives. Whisk the two eggs in a mixing bowl and set aside.
Heat 1 tbsp vegetable oil or avocado oil in your wok to a medium-high heat, add the garlic and chillies, cook for 30 seconds, push them to the back of the wok and add the eggs. Once cooked, push to the back of the wok and then add prawns, allow them to cook for 2 minutes until they start changing colour.
Add the chives, cabbage and choy sum and cook through for 30 seconds. Add a little oil to the wok if required and bring to a high heat. Once the oil is smoking hot, place a good handful of noodles into the wok and start to stir fry for at least a minute. Stir the noodles and the vegetables to combine all the ingredients.
Give the sauce a stir, then pour the sauce over the noodles. Stir-fry the noodles to distribute the sauce evenly. Stir carefully to combine all the ingredients well. Serve.