This tasty one-pan-wonder is ready in just minutes and will please a crowd.

Recipes & Styling Natalie Homan | Photographs Brendan Homan

Prawn, egg & noodle stir-fry
serves 4

2 tbsp dark soy sauce
2 tbsp oyster sauce
2 tbsp rice wine vinegar
1 tsp honey
2 tbsp water
400g fresh hokkien noodles
4 tbsp peanut oil
2 garlic cloves, finely chopped
1 tbsp grated ginger
2 spring onions, finely sliced
24 prawn cutlets
4 Chinese broccoli, roughly chopped, stems and leaves separated
1 egg
12 snow peas, finely sliced
sesame seeds to garnish

Mix together the sauces, vinegar, honey and water in a small bowl. Cook the noodles according to packet instructions. Heat a wok over a high heat and add 2 tbsp oil, garlic, ginger and spring onion and stir-fry for a minute before adding the prawns. Cook until the prawns just turn opaque. Transfer the contents of the wok to a medium bowl.

Heat the remaining 2 tbsp oil in the wok, add the broccoli stems and stir-fry for a minute before adding the leaves. When the leaves have wilted, push the vegetables to one side and add the egg. Stir quickly to break the yolk and scramble the egg. Transfer the mix to the bowl containing the prawns.

Wipe out the wok with paper towel if necessary and return to high heat. Add the noodles and sauce and toss well to coat and warm through, about a minute. Add the prawns and greens and toss well to combine.

Serve stir-fry garnished with sliced snow peas and sprinkled with sesame.

This recipe first appeared in the April 2022 issue of SALIFE magazine.