Prawns are cooked when their flesh just turns opaque all the way through. Fresh chow mein noodles are available in the fridge section of major supermarkets. Kecap manis is an Indonesian thick, sweet soy sauce.
350g packet fresh chow mein noodles
350g broccoli, trimmed, cut into medium florets
1⁄4 cup soy sauce
2 tblsps sweet chilli sauce
2 tblsps kecap manis
2 tblsps vegetable oil
500g raw peeled prawns, with tails intact
1 tblsp ginger paste
2 medium carrots, peeled, thinly sliced
Cook noodles according to packet directions. Drain. Cover to keep warm.
2 Meanwhile, boil, steam or microwave the broccoli until tender. Drain.
3 Combine soy and chilli sauces, kecap manis and 1⁄3 cup water in a small jug.
4 Heat half the oil in a large wok over a high heat. Add the combined prawns and ginger paste in two batches. Stir-fry for about 3 minutes, or until the prawns are just cooked. Remove.
5 Heat remaining oil in same hot wok. Add the carrots. Stir-fry for about 2 minutes, or until tender.
6 Return prawns to the wok with the noodles, broccoli and sauce mixture. Stir-fry for a further 2 to 3 minutes, or until heated through. Serve.