Asian

Vegemite prawn Hokkien noodles

Name: Vegemite prawn Hokkien noodles recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: /asian
Ingredients: 450 g Hokkien noodles; 20.00 ml vegetable or peanut oil; 250 g peeled raw prawns; 2 cloves garlic, thinly sliced; 2 teaspoons finely grated ginger; 4 spring onions, white and green parts cut into 3cm lengths; 1 bunch baby bok choy, stems and leaves roughly chopped separately; Large handful coriander, stems and leaves chopped separately; 1 red capsicum, sliced; 100 g snow peas, trimmed; 20.00 ml VEGEMITE; ⅓ cup (80 ml) sweet chilli sauce

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25m

10m

Vegemite prawn Hokkien noodles — This is an extract from The VEGEMITE Cookbook: recipes that TASTE LIKE AUSTRALIA. Published by Penguin Random House Australia, RRP $29.99

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by delicious. team

delicious. team

Nov 11, 2022

“You can’t go past Hokkien noodles for a quick and easy dinner. Enjoy a bowl of these tasty noodles and the delicious umami hit that VEGEMITE gives to the sauce.” This is an extract from The VEGEMITE Cookbook: recipes that TASTE LIKE AUSTRALIA. Published by Penguin Random House Australia, RRP $29.99

450 g Hokkien noodles
1 tablespoon vegetable or peanut oil
250 g peeled raw prawns
2 cloves garlic, thinly sliced
2 teaspoons finely grated ginger
4 spring onions, white and green parts cut into 3cm lengths
1 bunch baby bok choy, stems and leaves roughly chopped separately
Large handful coriander, stems and leaves chopped separately
1 red capsicum, sliced
100 g snow peas, trimmed

VEGEMITE stir-fry sauce

1 tablespoon VEGEMITE
⅓ cup (80 ml) sweet chilli sauce

Method

1.

Make the VEGEMITE stir-fry sauce first. Gradually whisk 2 tablespoons water into the VEGEMITE in a small bowl, then whisk in the sweet chilli sauce.
2.

Place the noodles into a large heatproof bowl and cover with boiling water. Stand for 3 minutes. Use a chopstick or fork to gently separate the noodles, then drain well.
3.

Heat 2 teaspoons of the oil in a large wok or non-stick frying pan over high heat. Add the prawns and 1 tablespoon of the sauce and stir-fry for 2 minutes or until prawns change colour. Add the garlic and ginger and cook for a further minute or until fragrant. Transfer the prawns to a plate and set aside.
4.

Add the remaining oil to the wok or pan and add the white spring onion sections, bok choy stems, coriander stems, capsicum and snow peas. Stir-fry for 3 minutes or until lightly charred. Add the drained noodles and the remaining spring onion, bok choy leaves and sauce. Return the prawns to the wok and stir-fry for 2–3 minutes or until they are heated through and the sauce coats the noodles.
5.

Serve immediately, scattered with the remaining coriander.