An epicurean adventure to: Asia
In just 15 minutes, whip up these delicious spicy prawn noodles - a quick stir fry bursting with juicy prawns, fresh veggies and Singapore-style vermicelli.
It’s versatile too! Swap prawns for chicken, tofu or beef, adjust the spice to your liking and pick your favourite vegetables.
Perfect for a fast, healthy midweek meal, this quick prawn stirfry can be enjoyed hot or cold - making it great for lunchboxes you’ll actually look forward to!
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What's to love about this recipe
- Quick and easy: Ready in 15 minutes.
- A healthier alternative to take out: Low-fat, low-calorie and full of flavour.
- Customisable: Swap the proteins for your favourites, tweak the spice levels and pick your veggies.
- Versatile: Great hot for dinner or cold in a lunchbox.
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 using traditional vermicelli (rice noodles) for this Singapore-style dish.
Feel free to swap them with thin egg noodles, ramen, hokkien noodles, or even pre-cooked rice.
The veggies
We've chosen a mix of red and green bell peppers, onion, spring onions (green onions) and mange tout (snow peas), but the options are endless!
You can add bean sprouts, tenderstem broccoli, julienned carrots, mushrooms, baby corn, spinach, bok choy or water chestnuts for extra flavour and texture.
The sauce
We use light soy sauce for its mild umami flavour and vibrant colour.
Dark soy sauce is heavier and may darken the prawn noodles, but it can be used if needed.
Hoisin sauce can be swapped with oyster sauce
The flavourings
This recipe is mildly spiced with two teaspoons of curry powder but feel free to add more if you like it hotter.
You can also increase the heat with extra red chilli.
We’ve used ginger paste for convenience, but fresh grated ginger is perfect!
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!
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Step-by-step instructions:
1. 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
2. Soak the vermicelli noodles in hot water for 5 minutes until they are softened but still slightly firm (al dente). Drain and set aside.
3. Crack the eggs into a small bowl and whisk until they are well blended.
4. In a small bowl, combine the hoisin and light soy sauce. Stir to combine and set aside.
5. 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.
6. 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.
7. Tip the drained noodles into the pan.
8. Using tongs, chopsticks or two forks, carefully toss the noodles with the other ingredients until they are well combined.
9. 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.
10. 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.
11. Check for seasoning and add more if desired.
12. Spoon the noodles into bowls and generously top with chopped peanuts and a sprinkle of chopped, fresh coriander.
Top Tips
Don’t overcook the prawns: Prawns cook quickly and become rubbery if left too long.
Cook noodles al dente: This helps them keep their shape and prevents mushiness when tossed in the sauce.
Timing is key: Aim to have the noodles ready just as the prawns and noodles are cooked. Cold noodles can stick together, making it harder to incorporate.
Quick swaps and additions
- Swap hoisin sauce for oyster sauce.
- Add a tablespoon of peanut butter to the sauce.
- Try different veggies like bean sprouts, broccoli, carrots or bok choy.
- Use Thai basil or squeeze lime juice for extra freshness.
- Add a drizzle of Sriracha.
- Swap prawns for chicken, beef, salmon or tofu.
- Sprinkle with sesame seeds.
Storage, freezing and reheating
Storage: Keep leftovers in an airtight container in the fridge for up to 1-2 days.
Reheating: Microwave with a damp paper towel or heat on the stove with a splash of water. Don’t overheat.
Freezing: Freezing is not ideal due to potential mushiness, but you can freeze for up to 1-2 months. Thaw overnight and reheat as above.
Recipe
Quick 15-Minute Noodles with Prawns
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)
Notes
Top Tips
Don’t overcook the prawns: Prawns cook quickly and become rubbery if left too long. Cook noodles al dente: This helps them keep their shape and prevents mushiness when tossed in the sauce. Timing is key: Aim to have the noodles ready just as the prawns and noodles are cooked. Cold noodles can stick together, making it harder to incorporate.**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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