Best 3 Hokkien Noodle With Seared Prawns Recipes

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Embark on a culinary adventure to savor the delectable flavors of Hokkien noodles with seared prawns, a tantalizing dish that harmoniously blends the richness of seafood with the delightful chewiness of noodles. This delectable creation transports you to the bustling streets of Southeast Asia, where the aroma of sizzling prawns and the vibrant flavors of aromatic spices fill the air. Prepare to tantalize your taste buds with this exceptional recipe, showcasing the perfect balance of textures and flavors that will leave you craving for more.

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HOKKIEN NOODLE WITH SEARED PRAWNS



Hokkien Noodle With Seared Prawns image

Somehow this dish is called Singapore Noodles everywhere around the world. But back home in Singapore, it is just called Hokkien Noodles. A tasty dry noodle.

Provided by KitchenManiac

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

350 g hokkien noodles
2 teaspoons sesame oil
1 tablespoon shredded ginger
8 shallots, chopped up
6 garlic cloves, chopped up
250 g chinese broccoli (gai larn) or 250 g bok choy, chopped
3 tablespoons oyster sauce
2 tablespoons sweet chili sauce
3/4 cup chicken stock
2 eggs
1/2 cup bean sprouts
200 g pork loin, sliced
12 decent sized prawns, shelled, leaving just tail
1 tablespoon chili oil
lime wedge (to garnish)

Steps:

  • Place noodles in bowl and cover with boiling water.
  • Leave this to stand for 2 minutes, drain well.
  • Heat oil in a wok over high heat.
  • Add shallots, garlic and ginger and stir fry for 2 minutes, or till fragrant.
  • Add eggs, and stir it up till it breaks up.
  • Add Chinese broccoli or bok choy, oyster sauce, sliced pork and sweet chili sauce to wok and cook for 2 minutes.
  • The egg should be coating all the ingredients in wok.
  • Add noodles and cook for another 3 minutes.
  • Add bean sprouts.
  • Pour chicken stock in, and stir well.
  • Cover the wok, and let simmer for another 5 minutes.
  • Place noodles on 4 warmed serving plate or bowl.
  • Heat chilli oil in work over high heat.
  • Add prawns to wok and cook for 5 minutes, or till they turn pink.
  • To serve, place prawns on top of noodles, and serve with lime wedges.

Nutrition Facts : Calories 598, Fat 16.6, SaturatedFat 4.8, Cholesterol 220.5, Sodium 637.4, Carbohydrate 79.8, Fiber 5.1, Sugar 4.1, Protein 32.8

LAKSA FLAVOURED PRAWNS/SHRIMP AND HOKKIEN NOODLES



Laksa Flavoured Prawns/Shrimp and Hokkien Noodles image

Came across a file pre ZAAR/Food.com days with some recipes I had Photostatted obviously to try or had tried - this one we tried in March 2005 and I had commented "Very Nice Indeed", so I am now saving it here. All I know is that it is page 16 of a cookbook, don't know which one though. Times and servings sizes are estimated.

Provided by ImPat

Categories     Malaysian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

450 g hokkien noodles
750 g prawns (raw medium)
1 tablespoon peanut oil
2 white onions (medium 300 grams sliced)
2 garlic cloves (minced)
2 teaspoons ginger (fresh grated)
210 g laksa paste (jar)
1 2/3 cups coconut cream (400ml)
1 cup vegetable stock (250ml)
1 cup bean sprouts (80 grams)
2 tablespoons lime juice
2 tablespoons coriander leaves (chopped)
2 green onions (chopped)

Steps:

  • Rinse noodles under hot water; drain and then transfer to a large bowl and separate noodles with fork.
  • shell and devein praws, leaving tails intact (I remove tails my preference).
  • Heat oil in wok; stir fry prawns, white onion, garlic and ginger in batches, until prawns are changed in colour.
  • Stir fry Laksa paste in same wok until fragrant and hot.
  • Return prawn mixture to wok with cream, stock, sprouts, juice and noodles and stir fry, tossing until sauce boils
  • Serve Laksa sprinkled with coriander and green onions.

THAI PRAWN NOODLES



Thai prawn noodles image

Ready in 30 minutes, this stir-fried prawn, egg and noodle dish is perfect for a midweek meal

Provided by Katy Gilhooly

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 12

200g dried egg noodles
2 tsp vegetable oil
25g ginger , finely chopped or grated
3 garlic cloves , finely chopped
2 red chillies , finely chopped
200g frozen peas
300g peeled raw king prawns
2 eggs , lightly beaten
2 tbsp reduced-salt soy sauce
2 limes , 1 juiced, 1 cut into wedges
6 spring onions , sliced
handful chopped coriander , to serve

Steps:

  • Cook the noodles following pack instructions, drain, run under cold water and set aside.
  • Heat the oil in a wok or large pan. Add the ginger, garlic and chilli, and cook for 2-3 mins. Add the peas and prawns, and cook for 3 mins until the prawns are pink and cooked through. Pour in the eggs, stirring all the time to scrape the cooked egg from the bottom of the pan.
  • Add the noodles and cook until hot. Stir through the soy, lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.

Nutrition Facts : Calories 345 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 1.4 milligram of sodium

Tips:

  • Use fresh, high-quality ingredients. This will make all the difference in the flavor of your dish.
  • Don't overcrowd the pan. When searing the prawns, make sure to give them enough space so that they can cook evenly.
  • Cook the prawns until they are just cooked through. Overcooked prawns will be tough and rubbery.
  • Use a flavorful sauce. The sauce is what will bring all the flavors of the dish together.
  • Serve the noodles immediately. Hokkien noodles are best enjoyed when they are fresh and hot.

Conclusion:

Hokkien noodles with seared prawns is a delicious and easy-to-make dish that is perfect for a quick and flavorful meal. With its combination of fresh noodles, succulent prawns, and flavorful sauce, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed.

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