Easy Prawn Noodles With Garlic & Chilli
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!
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
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.
Nutrition
Calories: 551kcalCarbohydrates: 91gProtein: 31gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 189mgSodium: 2216mgPotassium: 673mgFiber: 6gSugar: 15gVitamin A: 1055IUVitamin C: 51mgCalcium: 124mgIron: 4mg
Tried this recipe?Let us know how it was!