Asian noodles with prawns

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Serves: 4

By d1153408341974b002142

(3 Votes) 3


  • 1 tbsp olive oil

  • 1 tsp sugar

  • 1 chilli de-seeded and finely sliced or the the equivalent of the chilled in a tube variety

  • 1/2 lemon juiced

  • 1/3 tbsp sesame oil

  • 1 knob fresh ginger around 1 inch, finely chopped

  • 1 bag noodles

  • 2 cloves garlic chopped

  • 1 tbsp fish sauce

  • 1 bunch coriander fresh

  • 3 tbsp light soy sauce (or more to taste)

  • 1 bag frozen prawns around 180g

  • 1 bag vegetables chopped, suitable for stir frying

  • 115ml white wine or dry sherry


  1. If you remember, defrost the prawns before hand, if not, take them from freezer now and run under cold water in a sieve for a couple of minutes.
  2. Heat oils in a wok, on high.
  3. Fry garlic and ginger in oil for a half a minute.
  4. Add chilli, prepared stir fry veg (and coriander if using), and stir fry for about 3 minutes.
  5. Meanwhile, put noodles on to cook (usually 5 minutes or so in just boiled water).
  6. To the wok, add prawns, sherry/wine, fish sauce, lemon/lime, sugar, soy sauce and heat for a minute or longer if using prawns that are not fully defrosted. Make sure the prawns are cooked through.
  7. Drain cooked noodles and add to stir fry, stir through and serve.

Handy Hint

Use whichever size prawns you prefer. Substitute cooked chicken for the prawns if you prefer, adding at the same stage. Leave out some or all of the chilli to serve to children.

Additional Information

  • stirfry

  • chinese

  • Shellfish

  • Main Course

  • Low fat

  • Dairy Free

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Your comments

  • TwentiethCenturyHeffa 09/08/10 07:34

    Very yummy and easy to make.

  • kslatts 30/03/09 23:48

    Took longer than expected to pepare and cook, but was very tasty.

  • 21/01/08 21:50

    Cheating by using packet stir fry veg certainly saves time in all that chopping, but still gives a tasty result fit for entertaining