This quick and easy meal is a sensational solution to the mid-week dinner dilemma. Hearty and full of fragrant Asian flavours.
Combine the hoisin sauce, soy sauce, sriracha and shaoxing wine.
In a wok or large fry pan, heat the oil and briefly fry the prawns to just colour them and then remove from the pan. Add the white parts of the spring onion, the garlic and ginger and fry for a minute.
Add the capsicum and bok choy and fry for another minute.
Add the noodles and ¼ cup water and fry until just warmed through, tossing as you go.
Add the combined sauces, the prawns, bean sprouts and spring onion greens, adjusting the flavourings if necessary, until heated through.
Serve immediately with lime wedges.
3 tablespoons hoisin sauce
3 tablespoons soy sauce
1-2 tablespoons sriracha sauce (depending on how spicy you like it)
2 tablespoons shaoxing wine
2 tablespoons vegetable oil
1 bunch spring onions, sliced on diagonal
2 cloves garlic, minced
3cm piece ginger, finely grated
1 red capsicum, thinly sliced
2-3 bok choy, sliced
500g packet fresh egg noodles
1 packet bean sprouts
lime wedges to serve