Vegan Chow Mein

Say “Ciao” to the tastiest fish-free chow mein! Made with Fry’s Prawn-Style Pieces, noodles, veggies and crushed peanuts.

  • Total Time: 20m
  • Serves: 2


  • 1 pack Fry’s Battered Prawn-Style Pieces
  • 100 g McCain Asian Stir Fry
  • 250 g Egg free noodles
  • 2 c Boiling water
  • Pinch of salt
  • 2 tbsp. Peanut oil
  • 1 tbsp. Crushed garlic
  • 2 tbsp. Soy sauce
  • 1/2 tsp. Brown sugar
  • 1 tbsp. White wine vinegar
  • 1/4 c Roasted peanuts
  • 1/4 c Spring onion, sliced


  1. Defrost prawns. Place prawns on a non-stick baking tray and place in a preheated oven at 180°C for 6 – 8 minutes. Cook noodles in salted water drain under colder water and set aside. Heat up frying pan or wok until very hot. Add peanut oil, crushed garlic and fry for a few seconds (do not burn).
  2. Toss in carrots, onion, cabbage, red pepper and snow peas and stir fry for 3 – 4 minutes. Mix in the prepared prawns. Combine soy sauce, brown sugar and white wine vinegar in a small bowl. mix until the sugar has dissolved. Add the cooked noodles and the soy mixture and stir fry for 1 minute.
  3. Add roasted peanuts and garnish with chopped shallots.

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