Directions

To Prep

1. In a small bowl, combine the chicken broth, hoisin, soy sauce and cornstarch and mix well then set aside.
2. Season prawns with salt and white pepper and set aside.

To Cook

1. Heat up wok over medium heat and add 2 tablespoon of vegetable oil and heat up for 1 min. Once the oil is hot, add the minced garlic and grated ginger, constantly stir for 2 mins.
2. When the garlic and ginger is golden brown, add the prawns and continue to stir until cook, roughly 4 mins. Once cooked, take them out and set aside.
3. Heat the remaining vegetable oil on medium heat, then add bell pepper, carrots, red onion, and bok choy stalks. Stir constantly for 3-4 mins or until vegetables are crisp and tender.
4. Add in the sauce and bok choy leaves, stir until the sauce thickens slightly.
5. Return the cooked prawns and add in the zucchini noodles. Keep tossing for another minute or until everything is well mixed.
6. Transfer onto a plate and serve.