1 14 oz pkg chow mein noodles
3 T oil
2 cloves garlic, crushed
1 T chopped fresh ginger
16-24 tiger prawns, peeled with tail intact
1 medium onion, halved and sliced
16 to 20 small florets broccoli
1 medium red pepper, halved and sliced
1 14 oz tin baby corn
8 oz tin sliced water chestnuts, drained
1/4 c each hoisin sauce and oyster sauce
1/4 c water
hot chili sauce to taste (opt)
2 c bean sprouts
chopped green onions and/or cilantro
Cook noodles - you may need to this in batches - in a large amount of boiling water until just tender, about 2 to 3 minutes. Drain well, gently toss with a small amount of vegetable oil (this prevents sticking) and arrange on a large, heatproof serving platter. Keep noodles warm in a 200 degrees F oven until stir-fry is cooked. In a wok or large skillet, heat 2 T oil over high heat, add garlic and ginger and cook, stirring, 30 seconds. Add prawns and cook until they just turn pink, about 2 to 3 minutes. Remove and reserve. Add another tablespoon of oil to the pan and stir fry onion, broccoli, and red pepper 2 minutes. Add tinned vegetables, sauces and water and bring liquids to boil 2 minutes. Add reserved prawns and cook until they’re just heated through, Spoon mixture over noodles, sprinkle with green onions and, or, cilantro, and serve. Makes 4 servings.