An epicurean adventure to: China
In just 20 minutes, you can dive into a delicious homemade version of your beloved Chinese takeout, teeming with a rainbow of vibrant vegetables and juicy prawns.
For this noodles with prawns recipe, we've chosen a Singapore-style vermicelli base to add a kick of spice and flavour to the accompanying prawns.
As with most stir fries, this is an incredibly versatile recipe. Choose your preferred veggies, adjust the spice level and switch the prawns for chicken, beef or tofu. It's an excellent foundation to customise your noodles to your liking.
Perfect for a quick and healthy mid-week meal. It can also be enjoyed hot or cold, making it ideal for a lunchbox that you can actually look forward to!
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What's to love about this recipe
- This prawn noodle stir fry is a low-fat, low-calorie, easy meal alternative to the takeout version.
- Ready in just 20 minutes, a perfect meal for busy weeknights or a quick lunch.
- The Singapore-style vermicelli noodle base adds a spicy and flavourful kick.
- Very adjustable. Pick your favourite veg, adjust the spice levels and swap out the protein for chicken, beef or tofu.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
The noodles
We're going with Singapore-style noodles, so we're sticking to traditional vermicelli, otherwise known as rice noodles.
However, feel free to swap them out for any other type of thin noodle like fresh egg noodles, ramen noodles, hokkien noodles or even pre-cooked rice.
The veggies
For this recipe, we've chosen a lineup of our favourites: Red and green bell pepper, finely chopped onion, spring onions (green and white parts) and mange tout (snow peas).
But the canvas is wide open! Consider incorporating bean sprouts, tenderstem broccoli, julienned carrots, mushrooms, shredded cabbage, baby corn, spinach, bok choy or water chestnuts for an array of flavours and textures.
The sauce
We use light soy sauce for its mild umami flavour while still preserving the vibrant colour of the vegetables and prawns in the end result. While dark soy sauce tends to be a tad too dark and heavy, if that's all you have on hand, feel free to use it.
Hoisin sauce can be swapped with oyster sauce.
The flavourings
This recipe is mildly spiced, calling for two teaspoons of mild curry powder. If you prefer more heat, add extra curry powder or use a hot variety.
You can also increase spiciness by adding more red chilli.
While we use chopped garlic, we've used ginger paste for convenience - use fresh, grated ginger if you prefer!
At a push, you can use garlic powder if you're out of fresh garlic.
Fresh prawns
We use king prawns in this recipe because they are juicy and soak up the flavours well. They bring a delicious seafood flavour and just look great in the dish.
If you prefer, you can also use cooked chicken, beef or tofu.
Peanuts
Chopped peanuts aren't just a decoration - they're a must-have!
Sprinkle them generously over your noodle bowl. They don't just add crunch and look good but are also a crucial flavour component. Don't skip this step, unless you're allergic to peanuts, of course!
Step-by-step guide:
- Prepare all the vegetables: Finely dice the onions, slice the peppers into thin strips, chop up the spring onions, halve the mange tout lengthwise (or leave them whole) and deseed and slice the chilli
- Soak the vermicelli noodles in hot water for 5 minutes until they are softened but still slightly firm (al dente). Drain and set aside.
- Crack the eggs into a small bowl and whisk until they are well blended.
- In a small bowl, combine the hoisin and light soy sauce. Stir to combine and set aside.
- In a large wok or frying pan, heat half of the sesame oil over medium-high heat and sauté the garlic, ginger and chilli for 1-2 minutes.
- Pour in the remaining sesame oil, then add the onions, bell peppers, spring onions, mange tout, curry powder, turmeric, sugar, salt and the raw prawns. Stir-fry for 2-3 minutes.
- Tip the drained noodles into the pan.
- Using tongs, chopsticks or two forks, carefully toss the noodles with the other ingredients until they are well combined.
- Move all the ingredients to one side of the pan and pour the beaten eggs into the empty space. Continuously stir the eggs until they are softly set, then mix them in with the rest of the noodle mixture.
- Finally, drizzle the hoisin and soy sauce over the noodles and mix well. Stir-fry for an additional 1-2 minutes, then remove the pan from the heat.
- Check for seasoning and add more if desired.
- Spoon the noodles into bowls and generously top with chopped peanuts and a sprinkle of chopped, fresh coriander.
Variations
- Swap hoisin sauce for oyster sauce.
- Add a tablespoon of peanut butter to the stir fry sauce.
- Swap the vegetables for the following options: Bean sprouts, tenderstem broccoli, julienned carrots, mushrooms, shredded cabbage, spinach, bok choy or water chestnuts.
- Try different herbs like Thai basil.
- Add a squeeze of lime juice.
- Add a drizzle of Sriracha sauce.
- Swap the prawns for chicken, beef, salmon or tofu.
- Sprinkle with sesame seeds and black pepper.
- Swap sesame oil with vegetable oil, peanut oil or olive oil.
Storage, freezing and reheating
Storage
To store leftover noodles, transfer them to an airtight container and pop them in the fridge. Consume within 1-2 days.
Reheating
When reheating, you can use a microwave or heat them on the stove.
In the microwave, cover the noodles with a damp paper towel and heat until they're hot. If using the stove, warm them up over medium heat, adding a bit of water if they seem dry. Don't overdo it to avoid making the noodles mushy.
Freezing
Freezing isn't ideal for this dish because it can make the noodles mushy when thawed. If you need to freeze, transfer the noodles to an airtight container and freeze for 1-2 months. Thaw overnight in the fridge and follow the reheating instructions above.
Recipe
Prawns with Noodles
Equipment
- 1 large wok or deep frying pan
Ingredients
- 1 medium onion, finely chopped
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 4 spring onions, chopped
- 100g (3 oz) mange tout - also called snow peas
- 1 red chilli, chopped
- 2 nests vermicelli noodles - circa 100g/3 oz
- 2 eggs
- 2 tablespoons hoisin sauce - or oyster sauce
- 2 tablespoons light soy sauce
- 4 teaspoons sesame oil
- 2 teaspoons chopped garlic - about 4 garlic cloves
- 2 teaspoons ginger paste - or freshly grated ginger
- 2 teaspoons mild curry powder - or hot curry powder
- ½ teaspoon turmeric
- 1 teaspoon sugar
- 1 teaspoon salt (optional)
- 200 grams (7 oz) king prawns
- 2 tablespoons peanuts, chopped
- handful fresh coriander (cilantro)
Instructions
- Prepare all the vegetables: Finely dice the onions, slice the peppers into thin strips, chop up the spring onions, halve the mange tout lengthwise (or leave them whole) and deseed and slice the chilli1 medium onion, finely chopped, 1 red bell pepper, sliced into strips, 1 green bell pepper, sliced into strips, 4 spring onions, chopped, 100g (3 oz) mange tout, 1 red chilli, chopped
- Soak the vermicelli noodles in hot water for 5 minutes until they are softened but still slightly firm (al dente). Drain and set aside.2 nests vermicelli noodles
- Crack the eggs into a small bowl and whisk until they are well blended.2 eggs
- In a small bowl, combine the hoisin and light soy sauce. Stir to combine and set aside.2 tablespoons hoisin sauce, 2 tablespoons light soy sauce
- In a large wok or frying pan, heat half of the sesame oil over medium-high heat and sauté the garlic, ginger and chilli for 1-2 minutes.4 teaspoons sesame oil, 2 teaspoons chopped garlic, 2 teaspoons ginger paste
- Pour in the remaining sesame oil, then add the onions, bell peppers, spring onions, mange tout, curry powder, turmeric, sugar, salt and prawns. Stir-fry for 2-3 minutes.2 teaspoons mild curry powder, ½ teaspoon turmeric, 1 teaspoon sugar, 1 teaspoon salt (optional), 200 grams (7 oz) king prawns
- Tip the drained noodles into the pan. Using tongs, chopsticks or two forks, carefully toss the noodles with the other ingredients until they are well combined.
- Move all the ingredients to one side of the pan and pour the beaten eggs into the empty space. Continuously stir the eggs until they are softly set, then mix them in with the rest of the noodle mixture.
- Finally, drizzle the hoisin and soy sauce over the noodles and mix well. Stir-fry for an additional 1-2 minutes, then remove the pan from the heat.
- Check for seasoning and add more if desired.
- Spoon the noodles into bowls and generously top with chopped peanuts and a sprinkle of freshly chopped coriander.2 tablespoons peanuts, chopped, handful fresh coriander (cilantro)
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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