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Two bowls of prawns with noodles on a light background with chopsticks.

Quick 15-Minute Noodles with Prawns

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.
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5 from 15 votes
Course: Main Course
Servings: 2 servings
Calories: 425
Author: Maretha Corbett
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

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 chilli
    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, 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.
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**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

Calories: 425kcal | Carbohydrates: 35g | Protein: 29g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 290mg | Sodium: 3113mg | Potassium: 913mg | Fiber: 8g | Sugar: 17g | Vitamin A: 3520IU | Vitamin C: 196mg | Calcium: 180mg | Iron: 5mg
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