Imagine this: homemade sweet and salty stir-fry sauce with garlic and chilli covering beautiful yellow egg noodles and crunchy vegetables, all topped with succulent king prawns! A weeknight meal like no other, this easy prawn noodle recipe comes together within 20 minutes, and makes you excited to just dig in!
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Why Prawn Noodle Stir-Fry Makes A Wonderful Weeknight Meal
Stir-fry has been many families’ favourite dish to serve for a busy weekday dinner. It’s easy to buy some noodles, add a pre-made veggie mix and a shop-bought stir-fry sauce, but let me tell you, you can make your noodle dishes from scratch without turning to ready-made ingredients (well, maybe you don’t need to make your own noodles this time).
Prawn noodles are an excellent way to change up your stir-fry routine and make a delicious and quick dish using bits and pieces from your fridge, cupboards and freezer.
So if you love dishes like Bee Hoon and Penang Hokkien Mee, you will love this recipe for an effortless dinner:
- It takes under 20 minutes to put together!
- Prawn Stir-Fry Noodles can be made with a range of different veggies that you may have in your fridge, and you can even add different types of meat, poultry or fish. This recipe is very flexible!
- You can use frozen (defrosted) or fresh prawns! You can also choose to use cooked or raw prawns!
- No special equipment is needed: if you have a large wok or a large frying pan, you are good to go!
- Homemade stir-fry sauce tastes a lot better, in our opinion, and you don’t have to worry about added sugar or preservatives, making this Prawn Noodle recipe a lot healthier!
Ingredients
You will need:
- dried egg noodles or cooked fresh egg noodles.
- king prawns: we used raw frozen prawns, but you may choose to use cooked prawns. Either way, thaw your prawns in the fridge before cooking. Of course, you can use fresh prawns if you wish. Jumbo prawns are a good substitute in this recipe too.
- spring onions: 2 roughly chopped, 1 finely chopped for garnish. Or you may choose the white parts in stir-fry and the tubular green parts for garnish.
- baby corn.
- mange tout: can be replaced with snow peas or sugar snap peas.
- garlic clove.
- ginger root.
- red chilli pepper: deseeded if you don’t like very spicy food.
- soy sauce: light or dark soy sauce will work. You can replace it with tamari too.
- clear honey.
- sriracha sauce: optional, it can also be replaced with other chilli sauce.
- rice vinegar: can be substituted with cider vinegar or white wine vinegar.
- sesame oil: can be substituted with peanut oil if that’s what you have.
- cornflour: also known as corn starch.
What’s The Difference Between Prawns and Shrimp?
Prawns and shrimps are two different crustaceans but are often used interchangeably, both in spoken language and as an ingredient in cooking. In the UK, prawns are usually bigger and meatier than shrimp. For this recipe, choose large prawns/shrimp, that have either King or Jumbo as a prefix to their name.
What Vegetables Can I Use Instead of Baby Corn and Mange Tout?
There are a bunch of things that go well in stir-fries. In this Prawn Noodle Stir Fry recipe, we recommend the following vegetables:
- bean sprouts
- red onions, cut into wedges
- bell peppers, sliced into thin strips
- snow peas or sugar snap peas.
Best Noodles For Prawn Stir-Fry
When it comes to making prawn stir-fry, the type of noodle you choose can have a significant impact on the overall taste and texture of the dish. Here are a few of the best options for noodles to use in your prawn stir-fry:
- Egg Noodles: Egg noodles are a popular choice for prawn stir-fry due to their ability to hold up well against the strong flavours of the dish. These noodles are made from wheat flour and eggs, giving them a chewy texture and a slightly sweet taste. They can be found in a variety of thicknesses, but thinner noodles tend to work better in stir-fries. This is our favourite type of noodle.
- Rice Noodles / Rice Vermicelli: Rice noodles, also known as rice vermicelli, are a gluten-free option that works well in prawn stir-fry. These noodles are made from rice flour and water, giving them a delicate texture that pairs well with the light flavours of the dish. They come in various thicknesses, but thinner noodles work best in stir-fries.
- Udon Noodles: Udon noodles are a thick, chewy noodle that can add a unique texture to your prawn stir-fry. These noodles are made from wheat flour and have a slightly sweet taste. They work well in stir-fries that have a thicker sauce, as they can hold up to the weight of the ingredients.
- Wholewheat Noodles: For those looking for a healthier option, wholewheat noodles are a great choice for prawn stir-fry. These noodles are made from whole wheat flour and have a nutty flavour and chewy texture. They work well in stir-fries that have a lighter sauce, as they can absorb the flavours without becoming too heavy.
Step-By-Step Method
STEP 1: Prepare Stir-Fry Sauce
It couldn’t be easier! In a small bowl, mix soy sauce, honey, rice vinegar, cornflour and sriracha (optional). Set aside for later (you will need to mix again just before adding the sauce to the pan).
STEP 2: Cook The Noodles If They Need To Be Cooked
The cooking method will depend on the type of noodles that you use, so we always recommend following the packet instructions. If you’re using dried noodles, you will need to boil them in hot water first. They typically take less than 4 minutes and need to be drained immediately after to prevent overcooking. Fresh noodles can be added directly to the wok.
STEP 3: Stir-Fry Vegetables
Add a little oil to a large frying pan or a wok. Once hot, add the spring onion, mange tout and baby corn and stir fry on high heat for 2-3 mins. They should soften slightly, maybe char a little, but retain plenty of crunch. Reduce the heat to medium, and scoop all the veggies to one side to make space for prawns.
STEP 4: Cook The Prawns
Add a little more sesame oil. Then add the prawns, garlic, chilli and ginger to the vegetable pan. Add a pinch of salt and cook on medium heat for 3-4 minutes (if raw) or 1-1½ minutes (if cooked). Raw prawns should turn pink all the way through (no translucent/ grey showing) and cooked prawns simply need to warm through and coat in the ginger and garlic aromas.
STEP 5: Assemble & Add Toppings
Add the cooked noodles to the prawn and veggie pan. Stir the stir-fry sauce to make sure the cornflour is redistributed and tip it into the pan. Toss for a minute to coat and warm through.
Divide the prawn noodles between bowls, and top with extra spring onion and chilli. For extra topping ideas, have a look at our suggestions below.
Tips For Cooking Prawns
- Defrost Prawns First: Prawns that are cooked from frozen tend to release a lot of water as they cook, which can lead to uneven cooking. This can result in some prawns being overcooked and tough while others are undercooked and raw.
- Don’t Overcook Them: Prawns take very little time to cook, so be careful not to overcook them, or they’ll become tough and rubbery. Cook them for just a few minutes until they turn pink and start to curl up if cooking them raw, and just enough to warm the prawns through if using cooked prawns.
- Season Them Well: Prawns have a delicate flavour, so it’s important to season them well to bring out their natural sweetness.
- Use High Heat: Prawns cook best over high heat, so make sure your pan or grill is hot before adding them. This will help to sear the outside and keep the inside juicy and tender.
- Add Them to Your Dish Last: This will prevent them from overcooking and becoming tough and will ensure that they stay juicy and flavorful.
Recipe FAQ
No, unfortunately not. This dish is meant to be served warm and reheating the stir-fry will result in tough prawns, mushy vegetables and dry noodles.
This recipe works equally well with chicken strips or crispy tofu.
If you omit the sriracha and chilli, this prawn noodle recipe is not spicy at all. Adjust the amount of chilli used based on your spice preference.
Try these Prawn Noodles with Oyster Sauce or Sweet Chilli Stir-Fry Sauce.
Serving Suggestions and Extra Toppings
Serve your Prawn Noodles immediately with a couple of garnishes on top. We love to top our prawn noodle stir-fry with spring onion, slices of red chilli and a generous sprinkle of sesame seeds. But here are a few more things that make a beautiful topping:
- Lime wedges: lime juice really enhances this noodles dish.
- Drizzle the top with chilli oil: we are totally in love with Carrington’s Mild Chilli Mish Mash.
- Crispy onions will add an extra layer of texture and flavour too.
Storage & Reheating
Whilst we always recommend serving this dish as soon as it is cooked, we understand that there may be leftovers. Cool the stir-fry down to room temperature, then scoop it into an airtight container and store it in the fridge for up to 48 hours.
Reheating will significantly reduce the quality of the dish, but nobody likes waste, right? To reheat, tip the stir fry into a large frying pan, add 1-2 tablespoon of cold water and stir-fry for 2-3 minutes on high heat until warmed through. Note though, that your prawns will likely be slightly overcooked after reheating. You may also want to add extra sauce to the dish, as it may dry out.
We do not recommend freezing these prawns with noodles, especially if you’ve used frozen prawns in the first place.
Other Delicious Noodle Recipes
Both eating and cooking with noodles is a very satisfying experience. There is something deliciously messy that makes them totally irresistible. If you are looking for more ways to incorporate more noodles into your diet, try some of our favourite recipes below:
- Vegan Pineapple Stir-Fry with Curried Coconut Sauce
- Yasai Itame With Tofu
- Tofu Pad Thai
- Miso Ramen With Shiitake Mushrooms (Vegan Noodle Soup)
Recipe Card
Easy Prawn Noodles With Garlic & Chilli
Equipment
- Large Frying Pan or Large Wok
Ingredients
- 180 g dried egg noodles or 210g cooked fresh egg noodles
- 200 g king prawns we used raw frozen (refrosted) prawns
- 2 teaspoon sesame oil
- 3 spring onions 2 roughly sliced, 1 finely sliced for garnish
- 80 g baby corn cut in half lengthways
- 80 g mange tout cut in half of a diagonal
- 1 garlic clove minced or finely chopped
- 10 g ginger root minced or finely chopped
- ½ red chilli pepper finely chopped
For The Sauce:
- 3 tablespoon soy sauce
- 1 tablespoon clear honey
- 1 tablespoon sriracha sauce optional
- 1 tablespoon rice vinegar
- ½ teaspoon cornflour
Instructions
- In a small bowl, mix soy sauce, honey, rice vinegar, cornflour and sriracha. Make sure to mix in the honey properly. Set aside for later (you will need to mix again just before adding the sauce to the pan).
- Cook your noodles following the packet instructions. If you're using dried noodles, you will need to boil them in hot water first. They typically take less than 4 minutes and need to be drained immediately after to prevent overcooking. Fresh noodles can be added directly to the wok.
- Add the 1 teaspoon of sesame oil to a large frying pan or a wok. Once hot, add the spring onion, mange tout and baby corn and stir fry on high heat for 2-3 mins. They should soften slightly, maybe char a little, but retain plenty of crunch. Reduce the heat to medium, and scoop all the veggies to one side to make space for prawns.
- Add another teaspoon of sesame oil. Add the prawns, garlic, chilli and ginger to the vegetable pan. Add a pinch of salt and cook on medium heat for 3-4 minutes (if raw) or 1-1½ minutes (if cooked). Raw prawns should turn pink all the way through (no translucent/ grey showing) and cooked prawns simply need to warm through and coat in the ginger and garlic aromas.
- Add the cooked noodles to the prawn and veggie pan. Stir the stir-fry sauce to make sure the cornflour is redistributed and tip it into the pan. Toss for a minute to coat and warm through.
- Divide the prawn noodles between bowls, and top with extra spring onion and chilli.
Notes
- Lime wedges: lime juice really enhances this noodles dish.
- Drizzle the top with chilli oil: we are totally in love with Carrington’s Mild Chilli Mish Mash.
- Crispy onions will add an extra layer of texture and flavour too.
Nutrition
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