Prosperity Prawn Noodles
During every birthday celebration, my family would order a Prosperity Noodles dish. This noodle dish is the only one where we will not cut the noodles, nor bite the strands prematurely. The entire length of the noodles is slurped and eaten as a whole.
Although this Prosperity Prawn Noodles recipe is slightly different, the inspiration pays homage to this tradition. Prawns symbolise laughter and the noodles, longevity. Although steeped in tradition, this Prosperity Prawn Noodles is sure to be very delicious for that special meal!
Prosperity Prawn Noodles Recipe
Ingredients
- 350 g of prawns, deveined, with the back cut opened and washed
- 170 g of pork, sliced thinly
- 500 ml of water
- 200 g of baby bok choy, washed
- 2 tbsp of tapioca flour
- 50 g of spring onion, with stem and leaves separated
- 175 g of fresh egg noodles, or wonton mee
- 2 tbsp chopped garlic
- 1 inch knob of ginger, sliced
- 1 tsp of salt
- 1/2 tbsp of sugar
- 1/8 tsp of pepper
- 2 tbsp of onion oil
- 1/2 tsp of sesame oil
- 1 tbsp of Shaoxing wine
- 1 tbsp of light soy sauce
- 2 tbsp of oyster sauce
- 3 tbsp of cooking oil
Utensils
- Wok
- Non-stick pan
- Basin
- Food tongs
- Colander/ large strainer
- Silicone spatula
- Wooden cooking chopsticks
Method
Make the gravy thickener. Pour 75ml of water into tapioca flour and whisk until well-combined. Set aside.
Marinate pork with 1/3 of the salt. Repeat with the prawns. Flip the prawns and marinate with the last 1/3 of the salt.
Heat the cooking oil in a non-stick pan over medium heat. Add chopped garlic and stir fry for 1.5 minutes, or until aromatic and crispy. Remove 3/4 of the garlic from the heat and set aside.
Cook the pork slices and ginger slices in the remnants of the oil for about 1.5 minutes, or until the pork is grey. Add the spring onion stems and lightly stir.
Add 500ml of water, sesame oil, light soy sauce, pepper, sugar, and oyster sauce. Cover the pan and let it come to a rolling boil. This takes about 5 minutes.
Prepare another pot of boiling water on medium-high heat, and a basin of cold water.
Loosen the egg noodles on a tray/ plate. Add all the noodles to the boiling water. Stir them for 2 minutes. With a large strainer, remove the noodles and immerse them in the cold water for 10 seconds. Immerse into the hot water for 30 seconds and in the cold water for another 10 seconds. The egg noodles are done when it breaks when it is pressed.
Shake the noodles in the strainer.
Pour onion oil all over the noodles. Stir gently to distribute evenly. Set aside.
Stir the pork gravy. Add the bok choy. Cover the pan and cook for 1.5 minutes for a crunchy texture. For soft bok choy, cook for 3.5 minutes. After the bok choy is cooked, remove it from the pan and set it aside.
While the gravy is still vigorously boiling, add all the prawns. Cover the pan and simmer for 1 minute. Flip the prawn, and simmer for another minute. Remove the prawns from the pan and set them aside.
Taste the gravy and adjust as preferred. Stir in the Shaoxing wine. Slowly pour the gravy thickener while stirring. Add spring onions and stir. Switch off the heat.
On a serving plate, place the cooked egg noodles in the centre. Arrange the bok choy at the border and the prawns in the centre of the noodles. Pour the thickened gravy all over the prawns and noodles. Garnish with crispy fried garlic. Serve immediately.
Storage Instructions
For this Prosperity Prawn Noodles, it’s best enjoyed immediately as the egg noodles tend to absorb the gravy and become soggy. It can last for up to an hour at room temperature after assembling if needed, however.
Best Served with
Prosperity Prawn Noodles is chewy, tasty and very savoury with the prawn and pork flavours. The bok choy is crunchy and very sweet. With a thick and flavourful gravy, it will go well with spicy, sour chilli, dry meats and vegetables with a light taste. Some of these recipes will work well as condiments, or as side dishes:
Enjoy & Happy Cooking 😀
Prosperity Prawn Noodles
Equipment
- Wok
- Non-Stick Frying Pan
- Stainless basin
- Food Tongs
- Colander
- Silicone Spatula
- Wooden Chopsticks
Ingredients
- 350 g prawns, deveined, with the back cut opened and washed
- 170 g pork, sliced thinly
- 500 ml water
- 200 g baby bok choy, washed
- 2 tbsp tapioca flour
- 50 g spring onions, stem and leaves separated
- 175 g egg noodles, or wonton mee, freshly made
- 2 tbsp garlic, chopped
- 1 inch knob ginger, peeled & sliced
- 1 tsp salt
- 1/2 tbsp sugar
- 1/8 tsp pepper
- 2 tbsp onion oil
- 1/2 tsp sesame oil
- 1 tbsp Shaoxing wine, Chinese cooking rice wine, optional
- 1 tbsp light soy sauce
- 2 tbsp oyster sauce
- 3 tbsp cooking oil, unscented
Instructions
Preparation
- Make the gravy thickener. Pour 75ml of water into tapioca flour and whisk until well-combined. Set aside.
- Marinate pork with 1/3 of the salt. Repeat with the prawns. Flip the prawns and marinate with the last 1/3 of the salt.
Cooking Gravy
- Heat the cooking oil in a non-stick pan over medium heat. Add chopped garlic and stir fry for 1.5 minutes, or until aromatic and crispy. Remove 3/4 of the garlic from the heat and set aside.
- Cook the pork slices and ginger slices in the remnants of the oil for about 1.5 minutes, or until the pork is grey. Add the spring onion stems and lightly stir.
- Add 500ml of water, sesame oil, light soy sauce, pepper, sugar, and oyster sauce. Cover the pan and let it come to a rolling boil. This takes about 5 minutes.
Cooking Noodles
- Prepare another pot of boiling water on medium-high heat, and a basin of cold water.
- Loosen the egg noodles on a tray/ plate. Add all the noodles to the boiling water. Stir them for 2 minutes. With a large strainer, remove the noodles and immerse them in the cold water for 10 seconds. Immerse into the hot water for 30 seconds and in the cold water for another 10 seconds. Shake the noodles in the strainer.
- Pour onion oil all over the noodles. Stir gently to distribute evenly. Set aside.
Completing Gravy
- Stir the pork gravy. Add the bok choy. Cover the pan and cook for 1.5 minutes for a crunchy texture. For soft bok choy, cook for 3.5 minutes. After the bok choy is cooked, remove it from the pan and set it aside.
- While the gravy is still vigorously boiling, add all the prawns. Cover the pan and simmer for 1 minute. Flip the prawn, and simmer for another minute. Remove the prawns from the pan and set them aside.
- Taste the gravy and adjust as preferred. Stir in the Shaoxing wine. Slowly pour the gravy thickener while stirring. Add spring onions and stir. Switch off the heat.
Assembling
- On a serving plate, place the cooked egg noodles in the centre. Arrange the bok choy at the border and the prawns in the centre of the noodles. Pour the thickened gravy all over the prawns and noodles. Garnish with crispy fried garlic. Serve immediately.
Video
Notes
- The egg noodles are done if it breaks when pressed.
- Best served immediately. Within 2 hours, the noodles can become soggy.
- Not recommended to prepare in advance.
- Not recommended to store in the freezer.Â
- Leftovers can be stored in the fridge, however, reheating will affect the texture of the egg noodles.
- Onion oil can be made by frying some shallots in the oil. Unscented cooking oil can be used as a substitution too.
- Tapioca flour can be substituted with 1.5 tbsp of cornstarch.
- Pickled Green Chillies
- Dry dishes, eg: Butter Prawns
- Fried Meats
- Boiled Vegetables