Serves 10 – 12

Ingredients:

Main

• 600 g ready-to-wok egg noodles (about 2–3 large packs)
• 1.1 kg cooked rotisserie chicken, shredded
• 500 g raw prawns, peeled and deveined
• 3–4 tbsp vegetable or peanut oil

Eggs

• 3–4 large eggs, beaten

Vegetables & Aromatics

• 6–8 cloves garlic, finely chopped
• 2½ tbsp fresh ginger, finely grated
• 1½ large onions, thinly sliced
• 1½–2 large red bell peppers, thinly sliced
• 3–3½ cups sugar snap peas, sliced diagonally
• 2–3 fresh red chillies, thinly sliced (optional)

Sauce (mix well)

• ¾ cup light soy sauce
• 5 tbsp oyster sauce
• 6 tbsp dark soy sauce
• 5 tbsp Shaoxing wine or dry sherry
• 3 tbsp sesame oil
• 1½ tbsp brown sugar
• ¾–1 tsp white pepper
• 1 tsp chilli flakes
• ½–1 tsp MSG (optional but very street-style)

Chilli Oil & Finish

• 3–4 tbsp chilli oil, plus extra to serve
• ¾ cup hot chicken stock or water
• 1½ tsp cornstarch mixed with 3 tbsp cold water
• ¼ tsp black vinegar or Chinkiang vinegar (optional)

To Serve

• 4–5 spring onions, sliced
• 1½ tbsp toasted sesame seeds
• Lime wedges (optional)

Instructions:

1. Prepare noodles

Separate the ready-to-wok noodles with your hands.

If stiff, microwave 30–45 seconds or rinse briefly under hot tap water, then drain well. Set aside.

2. Mix sauce

In a large bowl, whisk together all sauce ingredients until sugar dissolves. Set aside.

3. Cook prawns

Heat 1 tbsp oil in a very hot wok or wide pan.

Add prawns in a single layer and leave untouched 45–60 seconds to blister slightly.

Flip, cook another 30–45 seconds until just pink.

Remove and set aside.

4. Build the flavour base

Add remaining oil to the wok.

Add onions and stir-fry 2–3 minutes until softened and lightly coloured.

Add garlic, ginger, and fresh chillies. Cook 45–60 seconds until fragrant and just golden at the edges.

5. Vegetables & chicken

Add bell peppers and sugar snap peas. Stir-fry 1–2 minutes (crisp-tender).

Add shredded chicken, spread it out, and let it sit 30–45 seconds without stirring to caramelise.

Toss and repeat once.

6. Add eggs (street-style)

Push everything to one side of the wok.

Pour in beaten eggs and let them set softly, then roughly scramble.

Mix through — some egg should coat the chicken and veg.

7. Noodles, sauce & heat

Add:

• Ready-to-wok noodles
• Prepared sauce
• 3–4 tbsp chilli oil
• ¾ cup hot stock or water

Crank heat to maximum and toss aggressively for 90–120 seconds, letting noodles loosen and absorb sauce.

8. Glossy finish

Stir in cornstarch slurry.

Toss 30–60 seconds until the sauce thickens and clings darkly to the noodles.

Optional: add ¼ tsp black vinegar right at the end for depth.

9. Return prawns

Fold prawns back in gently for 30–60 seconds until heated through.

Remove from heat.

10. Serve

Top with spring onions, sesame seeds, and extra chilli oil.

Serve hot, piled high, slightly messy — proper night-market style.

Notes & Tips

• Wok size: This volume is big — cook in batches if needed to avoid steaming.
• Too dry? Splash in a little more hot stock and toss.
• Extra shine: Drizzle 1–2 tsp neutral oil around the wok edge at the very end and toss once.
• Electric hob: Preheat the pan longer and work in batches for best colour.