1l chicken stock

2 tbsp hoisin sauce

1 tbsp fish sauce

large piece fresh root ginger, shredded into thin matchsticks

300g peeled king prawns (raw would be better, but cooked are fine)

4 bok choi, each cut into quarters

2 sachets straight-to-wok rice noodles

4 scallion finely sliced - Green ends only


In a wok or large saucepan, bring the stock to the boil. Stir the sauces into the stock, then add the ginger. S

immer for a moment, then add the prawns: if raw, simmer for 2 mins until they turn pink; if cooked, add together with the bok choi, then cook for 2 mins more until just wilted.

Slip all the noodles into the broth, then gently stir to loosen them. Bring the liquid back to a simmer, then cook for 2 mins more to warm them through.

Scatter with scallions and serve straight from the wok, using tongs for the noodles and a ladle for the broth.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe -  Super Fast Prawn Noodles
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