Spot Prawn Lunar Noodles

Serves 4

12 ounces (340 g) chow mein noodles (South China Seas Trading Co.)
½ tsp (2 ml) granulated sugar (The Grainry)
¼ tsp (1 ml) sea salt (The Grainry)
1 tbsp (15 ml) hot water
2 tsp (10 ml) regular soy sauce (South China Seas Trading Co.)
2 tsp (10 ml) dark soy sauce (South China Seas Trading Co.)
2 tbsp (30 ml) oyster sauce (South China Seas Trading Co.)
½ tsp (2 ml) toasted sesame oil (South China Seas Trading Co.)
1/8 tsp (0.5 ml) freshly ground white pepper (The Grainry)
2 tbsp (30 ml) grapeseed oil or vegetable oil, plus extra if needed
8 large shiitake mushrooms, stems trimmed and thinly sliced (any produce vendor)
1 cup (250 ml) snow peas, trimmed (any produce vendor)
8 ounces (227 g) Chinese chives, cut into 2-inch (5 cm) pieces, light and dark green parts separated
2 garlic cloves, finely minced (any produce vendor)
1 pound (454 g) spot prawns, peeled, deveined, tails left on (Seafood City)
Cilantro leaves, for garnish (any produce vendor)
Sliced fresh red chili, for garnish, optional (South China Seas Trading Co.)

1. Bring a large saucepan of water to a boil. Cook noodles until just tender, about a minute or two less than the package directions indicate. Drain and set aside.


2. In a small bowl whisk together sugar, salt, and hot water until sugar has dissolved. Stir in regular soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.


3. Heat a wok over high heat before adding oil. Then add mushrooms, snow peas, light green part of chives, and garlic. Stir fry mixture for 30 seconds. If the mushrooms soak up all the oil and mixture looks dry, add another tablespoon (15 ml) of oil.


4. Add spot prawns and stir fry until cooked, about 1 to 2 minutes.


5. Add noodles and stir fry until warm, about 20 to 30 seconds.


6. Drizzle sauce mixture over noodles and toss everything together until sauce is evenly distributed, about 1 minute.


7. Add green parts of chives and toss into mixture. Continue to cook until chives are bright green and noodles are hot.


8. Garnish with cilantro and red chillies (if using) and serve immediately.

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