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• 2 tbsp peanut oil
• 20 large green (raw) king prawns, shelled and
• deveined with tails intact
• 4 cloves garlic, fi nely chopped
• 2 large red chillies, fi nely sliced
• leaves from 4 heads pak choy (baby bok choy)
• 3 tbsp oyster sauce
• 100-150ml chicken stock
• 2 tsp sesame oil
• 800g fresh rice noodles
• 6 green onions, fi nely sliced on the diagonal

Heat oil in wok and stir-fry prawns until just cooked. Remove prawns and add garlic and chilli to pan. When aromatic, add pak choy and stir until wilted. Add oyster sauce, stock and sesame oil and stir to combine. In a bowl, cover noodles with boiling water and set aside for 2-3 minutes. Stir to separate then drain. Combine pak choy, prawns and noodles and stir to heat through.
Serve topped with green onions. Serves 4.

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Serves 4