a teenager's take on food, photography and everything in between

A new beginning and prawn noodles


It’s taken me a while, but I come bearing tales of an Asian feast. Also, it’s almost been 2 years since I started blogging as a meek little 12 year old; so naturally, it was as good a chance as any to get back to my kitchen and whip up some tasty creations. So for one evening meal, I chose a prawn stirfry/broth with noodles (and the newest addition to my culinary experiences) pak choi. And I must say, before you read any further, this is a firm favourite with my family and should be an easy go-to supper for anybody!

All plated up

Dished up with a sprinkle of spring onions

There’s been this whole Asian food craze recently, which I’ve noticed (if a little late). In supermarkets, the world cuisine aisles are getting packed full with exotic produce and in the ready-to-eat sections, amidst the sandwiches, small boxes of sushi, noodles and edamame beans are commonplace. Not wanting to miss out, I searched BBC Good Food for an appetising Asian-style supper and found this little gem, which I thank for introducing me to pak choi, a type of Chinese cabbage. Now I’m not a big fan of much green and can barely stomach salad leaves, but I can safely say I absolutely love this. All of it (from leaves to stalk) is edible; it’s very soft and lightly crunchy when boiled, has a mild flavour and as for the cooking, only takes a couple of minutes in with the stock.

Don't you just love the smell of real ginger?

Don’t you just love the smell of real ginger?

Serves: 4


  • 1 amount of chicken stock (450ml with stock cubes usually)
  • Various sauces to taste (I used fish sauce and soy sauce)

    Ready to Wok!

    Ready to Wok!

  • Piece of fresh root ginger, finely chopped
  • 300g peeled king prawns (Ideally raw, but cooked is fine)
  • 4  pak choi, cut into quarters
  • 2 packets straight-to-wok noodles
  • 4 spring onions, sliced


  1. Bring to stock to a boil, in a wok or large pan; stir in the sauces and add the ginger. Leave to simmer for a moment.
  2. If the prawns are raw, add them and simmer for around 2 minutes, until pink.
  3. If the prawns are cooked, add them at this stage with the pak choi and briefly cook until the green is wilted and soft.
  4. Add the noodles and gently stir to split them apart; cook for 2 more minutes.
  5. Scatter the spring onions and serve.


Side Note: So I’m back. Again. I’m sorry and I had a good reason – procrastination. But now I’m just going to get back on track and once more start sharing my recipes and love of food with the wonderful blogging community.


Author: ayoungfoodie

Lover of lomography and typical food-crazed teen. In the process of rekindling her passion for blogging.

3 thoughts on “A new beginning and prawn noodles

  1. Hi! I had no idea you were SO YOUNG! Your blog is even more amazing, knowing that. What are straight to wok noodles? I must seek these out. It’s also a good tip that the shrimp can be precooked. Thanks for sharing!

    • Thanks so much – you really made my day! Yeah, it’s great that you can use cooked shrimp because it saves a whole lot of time. And you have to try the straight-to-wok noodles – a minute in with the rest and they’re done! xx

      • I’m going to try to find those noodles. At the Asian markets near me, I have tried several kinds and some of them have crazy directions — boil, cool, boil, cool…5 times!

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