These garlic filled noodles are dripping with garlic butter.
With an Asian twist, it's the ultimate garlic shrimp, prawn noodles.
This video is sponsored by Neff. Welcome back to Wok Wednesdays and it's a really simple recipe.
Quick, easy. Wok cooking. It’s garlic shrimp noodle. The ultimate garlic shrimp noodle.
I'm saying shrimp a lot but prawns. Prawns and shrimp. Shrimps and prawns. But more importantly,
we're starting with a whole load of garlic, all finely chopped. You can see there is a
lot of garlic going to finish the garlic sauce off with these Chinese chives.
So get this Chinese chives here, a little bit more vegetable like than a western chive. A great
natural, garlicky flavor to. Some spring onion, again finely chopped.
It's a great time to talk about our sponsors Neff. We are starting on the induction here because
I'm going to blanch my prawns and I want my water to come out to heat
really quickly. Can actually keep the heat across the whole hob. And if you haven't
used the induction before, it really does get a pound of boiling water up to speed in seconds.
So that was literally less than 30 seconds and it's coming to boil.
Now, these prawns I’m blanching them just to sort of get rid of any sort of impurities or solid
impurities. It's nice and clean that each prawn is nice and clean and crisp, but I don’t want
to overcook my prawns. But you can see the scum sort of forming on the top of that water there.
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So at that point, just remove your prawns and straight into cold water. Let these cool
and have a nice clean bite. Now this Neff gas wok burner is
great for a round bottom work because it's got this added wok ring accessory,
allowing it to sit perfectly on top of the gas. Now I'm going to start by stir frying my noodles.
I've got these lovely egg noodles. You can use egg noodles or alkali noodles,
whichever you want. But they've already got a little bit of oil around them. These
fresh egg noodles and I'm going to stir fry those to heat them up and serve them
up straightaway before they make a sauce. That garlicky, buttery prawn sauce. Smoking hot wok.
My noodles can go straight in
and as I say, I'm just going to warming these noodles through not adding any flavor
into them because the garlic sauce is where all the flame is going to come from.
It's going to add a little dash of light soy, into the noodles. I use the rest for the actual
sauce and then I'm going to serve those up
There ready for my garlic sauce. Now, this garlic sauce is the ultimate garlic
wok fried sauce. But I'm going to turn the heat down to low heat now. But to start
frying the garlic, I'm going to use just some vegetable oil, low heat. Garlic in.
I'm kind of stewing this garlic in the work so that it doesn't burn and crisp up too quickly.
Now, whilst we're in a low heat, my garlic is kind of just turning that lovely sort of light brown
color. I'm going to add a whole load of butter and this will melt through on that low heat
and create a wonderful garlic butter to die for. And that mixture of the butter and
that slight bit of vegetable oil just prevents it from burning too quickly.
And that frothing, it's a good time start to add the rest of my seasoning ingredients,
some oyster sauce, light soy, some rice wine. And if used to the channel, you realize that
this is a very old thing for me to be doing in the wok. Little drizzle of sesame oil.
I'm just turning the heat up, giving that good mix through.
Look at that with that oyster sauce, the butter in there, the light soy,
it's all quite salty. So I'm just going to add a little bit of sugar for a nice balance
because garlic in itself has a great natural sweetness to it. And then I'm going to
work the heat up slightly, add my prawns, which remember have been blanched already.
And on this higher heat, I'm just kind of allowing that buttery sauce to sort of mop around all
those lovely prawns or shrimp. I can smell that garlic starting to caramelize now.
And at this point, what you've got is all sort of the syrupy golden brown color.
I'm going to have this on a high heat and add a little bit of chicken stock.
Now, bring that to a vigorous boil. Once you've got this, almost creamy texture in that sauce,
then all my chives, my Chinese chives and spring onions can go in one quick stir through, don't
overcook them and then pour them straight over the noodles. The ultimate garlic prawn noodles
are going to get a good bit of that garlic butter sauce.
Oh, wow, wow, wow, wow, wow, wow, wow. Let us know in the comments below
whether it's anything that butter doesn't make better and that buttery goodness would not be the
same without Neff. So a big thank you to Neff for sponsoring this video. See you next time.