This most delicious recipe is ready in just 35 minutes, and the following ingredients will feed 4 people. Ingredients For the noodles: 220 g dried Chinese egg noodles or 450 g fresh salt For the sauce: 1 packet of chicken bouillon mix (for example Knorr), dissolved in 1.75 cups of hot water 100 ml + 2 tbsp oyster sauce 45 ml low-salt soy sauce 15 ml sesame oil 15 ml Sriracha chilli sauce For the lo mein: 30 ml vegetable oil 15 ml crushed garlic 10 g crushed ginger 1 small bunch of chopped onions 450 g small prawns, peeled and deveined 225 g finely sliced white mushrooms 2 sticks of celery, finely chopped 1 large carrot, finely grated 60 g finely shredded white cabbage 30 g cornflour Method For the noodles: Cook the noodles in a large pan of salted water according to the packet instructions. Drain and set aside. For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring jug or a small bowl and set aside. It may seem like a lot of sauce, but you have a lot of noodles and vegetables! For the lo mein: Heat a wok over a high heat. Add 1 tbsp of vegetable oil, half the garlic, half the ginger and half the onions and stir-fry for 30 seconds. Add the prawns and stir-fry until they begin to turn slightly pink and curl up, approximately 2 minutes. Transfer the prawns and aromatics to a plate and set aside. In the same pan, heat the remaining 1 tbsp of vegetable oil and add the remaining garlic, ginger and onions. Stir-fry for 30 seconds, then add the mushrooms, celery, carrot and cabbage. Stir-fry the vegetables until they begin to turn golden brown and caramelise, 4–5 minutes. Mix the cornflour with 2 tbsp of cold water. When the vegetables are ready, add the cornflour mixture to the sauce and stir well
