- High in protein
- High in dietary fibre
- No added sugar
- Sesame free
- Peanut free
- Nut free
- Lactose free
- Egg free
- Dairy free
This fuss-free prawn noodle stir fry is a tasty combination of prawns, veggies and hokkien noodles in a sweet chilli and lemongrass sauce.
- Serves4
- Cook time10 minutes
- Prep time10 minutes, + soaking time
Ingredients
- 450g pkt Coles Hokkien Noodles
- 1kg raw prawns thawed, peeled leaving tails intact, deveined
- 1 head broccoli, cut into small florets
- 200g snow peas, trimmed, halved lengthways
- 150g pkt sweet chilli and lemongrass stir-fry sauce
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 2 mins to soak. Drain well.Step 2
Spray a large frying pan with olive oil spray. Heat over high heat. Add half the prawns. Cook, tossing, for 2-3 mins or until the prawns curl and change colour. Transfer to a heatproof bowl. Repeat with the remaining prawns.Step 3
Return the prawns to the pan with broccoli and snow peas. Cook, tossing, for 2 mins. Add noodles and combined infusion paste and stir-fry sauce from the packet. Cook, tossing, until heated through. Divide among serving bowls.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Allow the stir-fry to cool completely, then place in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Sweet chilli prawn stir-fry recipe
This is one of the quickest prawn stir-fry recipes to make, taking only 20 minutes from start to finish. The bought sauce for stir-fry prawns and the noodles are a delicious shortcut, flavoured with lemongrass and sweet chilli. The sauce coats the bouncy noodles, plump prawns and crunchy veggies. No mouthful will be bland, that’s for sure! Stir-fries are great for any veggies that need to be used up. It’s a great weeknight dinner that’s budget-friendly and guaranteed to please. This homemade prawn stir-fry with noodles recipe is definitely one to try, especially if you love prawns – you get to add as many of them as you like!
How to prepare your prawn stir-fry
Like many stir-fries, this recipe for prawn stir-fry is fast and takes 10 minutes to cook once all the ingredients are prepared, so it helps to have everything ready to go.
Pre-cook your noodles – they should be almost fully cooked by the time they are tossed into the stir-fry. Separate the noodles while they are in the bowl of boiling water, so that they don’t end up a clumpy mess when they are stir-fried later on. Scoop the noodles out and plunge them in cold water, before straining them until they are dry. Coat them in a bit of oil and set aside.
Stir-fry prawns separately to ensure they’re not overcooked and rubbery. Toss them into the rest of the stir-fry later on to coat with the sauce.
Fresh or frozen prawns can be used in this recipe. Thaw the frozen prawns completely in the fridge and drain before cooking them.
If you’re using frozen veggies, there’s no need to thaw them first. Stir-fry them frozen, draining any excess liquid before you toss in your noodles.
Spin dry or pat dry any washed veggies or canned veggies to remove excess moisture before stir-frying.
Chop all the veggies to similar sizes and shapes so they cook evenly and at the same time.
Tips for cooking prawn with noodles stir-fry
When stir-frying, always keep the wok or pan over high heat, avoid overcrowding the pan, and keep stirring or tossing the ingredients around in the wok or pan.
Toss the broccoli and snow peas first for 1 minute.
Add the stir-fried prawns and toss for 1 minute.
Cut up the noodles into 15-20 cm pieces and add them to the stir-fry.
Add the sauce and stir-fry noodles, prawns and veggies until they’re all coated with the sauce and just heated through. Turn off the heat, then transfer to a serving platter.
Adding fresh herbs? Stir them through after turning off the heat.
Love this recipe?
Bring smiles all around the dinner table with this stir-fry of glossy noodles and succulent prawns. For other easy and flavour-packed stir-fries, try these recipes for pad kee mao, sweet n spicy celery and pork stir-fry and chilli fish stir-fry with noodles.
FAQs
Sweet chilli prawn and noodle stir-fry
- Serves4
- Cook time10 minutes
- Prep time10 minutes, + soaking time
Ingredients
- 450g pkt Coles Hokkien Noodles
- 1kg raw prawns thawed, peeled leaving tails intact, deveined
- 1 head broccoli, cut into small florets
- 200g snow peas, trimmed, halved lengthways
- 150g pkt sweet chilli and lemongrass stir-fry sauce
Description
This fuss-free prawn noodle stir fry is a tasty combination of prawns, veggies and hokkien noodles in a sweet chilli and lemongrass sauce.
Method
Step 1
Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 2 mins to soak. Drain well.Step 2
Spray a large frying pan with olive oil spray. Heat over high heat. Add half the prawns. Cook, tossing, for 2-3 mins or until the prawns curl and change colour. Transfer to a heatproof bowl. Repeat with the remaining prawns.Step 3
Return the prawns to the pan with broccoli and snow peas. Cook, tossing, for 2 mins. Add noodles and combined infusion paste and stir-fry sauce from the packet. Cook, tossing, until heated through. Divide among serving bowls.