Crisp al dente vegetables in a rich savoury Thai-inspired sauce with juicy, perfectly cooked prawns. This recipe can be swapped and changed to suit your taste with no major changes to cooking times.
High-protein
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Adapted from a video by Chef Jack Ovens
Meal Prep Stir Fry For The Week | Better Than Takeout Noodles
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1
Place prawns in a bowl and pat dry. Add cornflour, salt, and white pepper, then mix thoroughly using a spoon or your hands until evenly coated. Set aside.
2
Combine oyster sauce, light soy sauce, dark soy sauce, fish sauce, sugar, and lime juice in a bowl. Whisk together until the sugar dissolves and set aside.
3
Roughly chop the garlic cloves. Slice the red chilli. Remove the top from the carrot, halve lengthways, lay flat-side down, and slice at a slight angle into strips.
4
Trim both ends of the onion, peel it, halve lengthways, then slice into thin strips.
5
Separate the cabbage layers, lay flat, and roughly chop to your desired thickness. Line up the green beans and slice them in half.
6
Separate the green stems from the white roots of the spring onions. Roughly chop the white roots into small batons and thinly slice the green stems, setting them aside as garnish.
7
Pick the Thai basil (or regular basil) leaves from the stems and set aside.
8
Prepare the egg noodles according to package instructions, reducing the cooking time by about 2 minutes if using dried noodles.
9
Heat the wok over high heat until smoking, then add 1 tablespoon of peanut oil. Spread the prawns in a single layer and let them sear without stirring too much until one side colours, then flip. After about 1.5 minutes they will turn pink and curl—this is when you flip them. Cook for a further 2 minutes until opaque, then remove and set aside.
10
Place the wok back over high heat and add another tablespoon of peanut oil. Add the garlic and chilli, cooking for 20-30 seconds until fragrant.
11
Add the carrot, onion, green beans, and cabbage all at once, keeping the wok moving constantly. Cook for about 2 minutes until the vegetables soften slightly but retain their crunch and brighten in colour.
12
Add the cooked noodles and pour in the prepared sauce, tossing everything together until well coated. Cook for about 1 minute.
13
Return the cooked prawns and their resting juices to the wok. Add the bean sprouts, spring onion whites, and Thai basil (or regular basil), tossing for a final 30 seconds to release the basil's aroma and keep the sprouts crisp.
14
Divide the finished stir-fry evenly among 5 meal prep containers (750ml each). Place noodles first, then distribute prawns and vegetables evenly. Garnish with the green spring onion slices.
15
Serve and enjoy. Cool to room temperature before covering and refrigerating for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating in a microwave or stovetop with a splash of soy sauce, chicken stock, or water.
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