Chinese-style vegetables with prawns in hoisin sauce

Bart van Olphen is a big fan of Chinese food. It's the inspiration for this lovely dish with hoisin, which means 'seafood' in Cantonese.
  • 2 Recipe - persons
  • Recipe - time: 20

Recipe - ingredients

  • 7 ounces (200 g) Chinese dried wheat or rice noodles
  • 2 tablespoons raw sesame oil
  • 2 garlic cloves, sliced
  • 3/4 inch of ginger, peeled an sliced
  • 1 red chile, seeded and and finely chopped
  • 8 to 10 tiger prawns, heads removed, pealed and deveined
  • 7 ounces (200 g) Chinese broccoli
  • 7 ounces (200 g) baby bok choy
  • 2 scallions, cut into 1-inch pieces
  • 1 tbs fish sauce
  • 2 tbs hoisin sauce
  • 1 tbs rice vinegar
  • 1 tbs soy sauce
  • Chinese five-spice powder

Recipe - how do you make it

A delicious meal, ready in 20 minutes!

Recipe - steps

  • 1 Cook the noodles according to the package directions, drain and rinse in water. Mix in 1 teaspoon of the sesame oil, so they don't stick together. Set aside.
  • 2 Place a wok over high heat and add the remaining 1 tablespoon sesame oil. Sauté the garlic, ginger and chile for 30 seconds, constantly moving the pan so they don't burn.
  • 3 Add the prawns. Stir-fry for 30 seconds before adding the broccoli, bok choy and scallion. Cook for 1 minute.
  • 4 Deglaze with the fish sauce. Mix in the hoisin sauce, rice vinegar and soy sauce. Stir in the noodles and serve immediatly with a pinch of five-spice powder and the extra red chile.