Lee Kum Kee

Lucky Prawns and Golden Egg Noodle Stir Fry with Spring Onions by Ching He Huang

Serves 2-4 to share

Here we have comfort food at its best and in minutes you can have this dish ready for all the family to devour. A garnish of Lee Kum Kee Chiu Chow Chilli Oil adds a tasty hot kick, whilst the array of different veggies and golden egg noodles add layers of depth and crunch textures.


For the Shredded Egg
3 Eggs, lightly beaten
1 Tbsp rapeseed oil
1 pinch Sea salt
1 pinch Ground white pepper
For the Stir Fry
550g Cooked Egg Noodles
200g Whole Tiger prawns, peeled, deveined, tail off, butterflied
100g Mixed of sliced red and yellow pepper, mangetout and carrots
2 cloves Garlic, peeled and finely chopped
1 inch Fresh ginger, peeled and finely chopped
2 Red chillies, deseeded and sliced julienne on the angle
1 Tbsp Shaoxing rice wine or dry sherry
2 Tbsp Rapeseed oil
2 pinches Ground white pepper


2 Spring onions, top, tailed, julienne curls
1 Pinch Chilli Flakes


1 Heat a wok over medium heat and add the rapeseed oil. Give the oil a swirl. Add the beaten egg, and give the oil a swirl in the wok. Gently cook the egg making a single thin egg crepe. Cook for 1 minute until golden but still moist. Remove from wok, slide onto a board and slice to 1cm strips. Set aside.
2 Wash the wok and wipe dry. Reheat it until smoking, add the rapeseed oil and give the oil a swirl. Add the garlic, ginger, chillies and toss cooking for a few seconds, quickly follow with the Tiger Prawns and toss cooking for 10 seconds, Add the Shaoxing rice wine or dry sherry.
3 Add all the mixed vegetables and toss well for 10 seconds, add the cooked egg noodles. Follow with Oyster Sauce, Light Soy Sauce and toss all the ingredients well. Season with Sesame Oil and gently give it one final toss.
4 Transfer to a plate and add the Golden egg strips on top, plus all the garnishes and serve immediately.
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