There are plenty of ways you can have fun this Bonfire Night and Wing Yip, the UK’s largest Oriental Grocer, has revealed three recipes with an Oriental flare, that will surely be a blast for the whole family.

For those looking for a quick, easy and delicious recipe, why not try Wing Yip’s Bang Bang Spicy Prawn noodle? Great for seafood lovers, this dish is packed full of flavour and only takes 30 minutes to make!

Bang Bang Prawn and Garlic Noodles

Serves 8-10


  • 800g thin Chinese noodles, such as Chef’s Choice Chinese Noodles
  • 2 tbsp vegetable oil
  • 2 large onions, sliced
  • 4 cloves garlic, roughly chopped
  • 1 large red chilli, thinly sliced
  • 4 tbsp crispy chilli oil
  • 500g raw king prawns, defrosted if frozen
  • 100g beansprouts
  • 6 tbsp Wing Yip Light Soy Sauce
  • 1 tsp Wing Yip Sesame Oil
  • 1 tsp white sesame seeds
  • 1 tsp black sesame seeds
  • 1 tbsp coriander, roughly chopped


  1. Cook the noodles according to the packet instructions or until al dente. Drain and rinse with cold water to stop them from cooking.
  2. Heat the oil in a wok over a medium-high heat and fry the onion, garlic and fresh chilli for 1-2 minutes. Add the chilli oil and the prawns and stir fry for a further 1-2 minutes, turning the prawns. Once the prawns have started to turn pink, add the beansprouts and cook for 1-2 minutes.
  3. Add the noodles and the soy sauce then continue to stir-fry until everything is hot and the prawns are cooked through.
  4. Turn off the heat and drizzle over the sesame oil.
  5. To serve sprinkle over the sesame seeds and coriander.

If you want to start the evening off with a bang, we recommend Wing Yip’s Gunpowder Chicken which has an exciting and spicy kick to it. Made with chicken strips marinated in Dark Soy Sauce and the combination of Szechuan peppercorns, roasted peanuts and red chillies, this dish is going to impress the whole family.

Gunpowder Chicken Recipe

Serves 2-3


  • 500g boneless chicken thighs
  • 1 tbsp Wing Yip Dark Soy Sauce
  • 2 tbsp sunflower/vegetable oil
  • 8-9 dried whole red chillies
  • 1 tsp Szechuan peppercorns, lightly crushed
  • 200g roasted peanuts
  • 2 spring onions, thinly sliced


  • 1 ltr chicken stock
  • 4 tbsp Wing Yip Dark Soy Sauce
  • 2 tbsp rice vinegar
  • 1 tbsp Chinese black vinegar
  • 1 tsp sugar or honey
  • 1 tbsp cornflour


  1. Slice the chicken into strips and marinate in 1 tbsp dark soy sauce for 10 minutes.
  2. For the sauce, bring the chicken stock to the boil and reduce by three-quarters so you’re left with 250ml. Combine the reduced chicken stock with all remaining ingredients in a bowl and whisk until the cornflour has dissolved.
  3. Heat the sunflower oil over a medium heat in a wok and cook the chicken in batches so that you don’t overcrowd the wok. Stir-fry each batch for 2-3 minutes, or until the chicken is sealed on all sides and is starting to brown. Remove from the oil and set aside.
  4. Add the dried red chillies to the wok and quickly stir-fry for 5 seconds taking care not to burn them. Return the chicken to the wok adding the Szechuan peppercorns and peanuts. Constantly stir-fry for another minute.
  5. Pour the sauce into the wok making sure to coat all of the ingredients. Keep stir-frying over a medium heat until the sauce thickens and the chicken is cooked through. This should take another 4-5 minutes.
  6. Once cooked and the sauce has thickened serve immediately with steamed rice or noodles and garnish with the spring onions.

This year, you can even cook-up one of your favourite takeaway dishes from home. Wing Yip’s dazzling Chinese Orange Chicken is bursting with flavour and has a sweet and tangy sauce – this is a recipe that will definitely light up the evening!

Chinese Orange Chicken

Serves 3-4


  • 2 large chicken breasts, cut into large even-sized chunks
  • 1 tbsp shaohsing wine
  • 1 tbsp Wing Yip Light Soy Sauce
  • 1 tsp garlic, minced
  • 2 tsp ginger, minced
  • 1 egg, lightly beaten
  • 3 tbsp cornflour
  • 1 tbsp coriander, roughly chopped
  • 1 tsp white sesame seeds
  • 1 tsp black sesame seeds
  • Vegetable oil for deep frying


  • 4 tbsp orange juice, freshly squeezed
  • 3 tsp caster sugar
  • 1 tsp Wing Yip Light Soy Sauce
  • 2-3 drops Wing Yip Sesame Oil
  • 60ml chicken stock
  • 1 tsp cornflour


  1. Mix together the shaohsing wine, soy sauce, garlic and ginger and then add the chicken. Coat the chicken well with the mixture and then cover and refrigerate for one hour or overnight.
  2. Add the lightly beaten egg to the chicken mixture and mix well.
  3. Place the cornflour into a sealable bag and then drain off each piece of chicken from the wet mixture and add to the cornflour. Seal the bag and shake well to coat each piece of chicken with cornflour.
  4. Heat the vegetable oil in a fryer, or a wok, to 180°c using a thermometer to check. Fry the chicken in batches if necessary, for 3-4 minutes until the coating is crispy and golden brown. Remove from the oil using a slotted spoon and place onto kitchen paper to absorb any excess chicken. If cooking more than 2 batches, keep the chicken warm in a pre-heated oven at 150°c.
  5. Whilst the chicken is frying, heat a wok over a low heat and combine all of the sauce ingredients. Stir the sauce until it thickens and bubbles gently.
  6. Once all of the chicken has been cooked, turn up the heat on the sauce to high and add the chicken. Stir-fry for 1-2 minutes until all of the chicken has been coated evenly with the sauce.
  7. Serve immediately and sprinkle over the sesame seeds and coriander.

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