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Taste of a Traveller


Ep 6 - Chili sauce egg noodles with prawns- fast and furious

Taste of a Traveller on TV ONE and TVNZ OnDemand


1 tbsp Olivado Peanut Oil

20 prawns, shelled and deveined

2 tbsp Trident Sweet Chilli Sauce.

1 onion, sliced

1 garlic clove, sliced

15 straw mushrooms or small buttons, diced (or mushroom medley)

200g Trident Thin Egg Noodles

Chives to garnish


Chilli sauce

3 tbsp oyster sauce

1 tbsp Asian Home Gourmet Light Soy Sauce

½ tsp salt

3 tbsp Trident Hot Chilli Sauce or 1 tbsp roasted chilli paste

3 tbsp chicken stock, plus extra if needed

½ cup Chinese rice wine

1 tbsp palm sugar

1 tbsp corn flour plus 5 tbsp of water, combined into a slurry

Fine chili powder to taste

Chives to garnish



In a saucepan combine the oyster, soy, salt and chili sauce and gently bring to a simmer. Add the stock and combine. Add the wine and ignite to burn off the alcohol. Add the sugar and combine, bring to a boil and caramalise. Add corn flour to thicken and add a little more stock if too thick, remove from heat and let cool.


Heat a wok on high and add the prawns. Add diced onion and garlic. Stir fry for a minute then add the chili sauce, and ¼ cup chicken stock and combine. After 1 minute add the mushrooms and noodles and combine. When noodles are warmed through, serve topped with chives.