Lee Kum Kee

Mini Prawn Noodle Bowls by Ching He Huang

A delicious Prawn and egg noodle salad where the dish is assembled and Lee Kum Kee’s delicious Hot Chilli Soy Sauce is drizzled over for maximum flavour. This is the perfect dish for a party for Mother’s Day, you can add any toppings you like just divide into small mini bowls and serve with chopsticks. For vegans, substitute the egg noodles with plain wheat flour noodles of your choice.


275g  Dried Egg Noodles
12  Large Cooked Tiger Prawns (2 per bowl)
Red Pepper, Deseeded and Sliced Julienne
150g Blanched Beansprouts


Spring Onions, Sliced Julienne
3 Tbsp Toasted Black and White Sesame Seeds


1 Cook the noodles according to the packet instructions, then drain and refresh under cold running water. Drain well and season with the Lee Kum Kee Pure Sesame Oil and Lee Kum Kee Seasoned Rice Vinegar .
2 Layer each bowl with noodles, red pepper, blanched beansprouts, spring onion, top with cooked Tiger Prawns. Chill in the fridge for 20 minutes, remove when ready to serve.
3 Garnish with toasted sesame seeds and drizzle with Lee Kum Kee Table Top Hot Chilli Soy Sauce at the table.
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