- Dairy free
- Lactose free
- Nut free
- Peanut free
- Seafood free
- High in dietary fibre
- 1 serve veg or fruit
Made with a tasty homemade sauce and ready to plate in just 15 minutes, this delicious chilli prawn noodle recipe is an easy weeknight winner.
- Serves4
- Cook time10 minutes
- Prep time5 minutes
Ingredients
- 225g Coles Asia Thin Egg Noodles
- 1/3 cup (80ml) light soy sauce
- 4cm-piece ginger, peeled, finely grated
- 1 tsp sriracha
- 2 tsp brown sugar
- 1 tbs sesame oil
- 1 red capsicum, seeded, thinly sliced
- 1 carrot, peeled, cut into matchsticks
- 4 garlic cloves, thinly sliced
- 400g raw peeled prawns, deveined
- 150g sugar snap peas, thinly sliced
- 1 bunch baby pak choy, quartered lengthways
- 2 spring onions, thinly sliced
- Sriracha, extra, to serve
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
Cook noodles in a saucepan of boiling water following packet directions. Drain.
Step 2
Meanwhile, place soy sauce, ginger, sriracha or chilli sauce, sugar and half the oil in a jug. Whisk to combine.
Step 3
Heat remaining oil in a wok or large non-stick frying pan over high heat. Add capsicum and carrot and cook, tossing, for 2 mins or until starting to brown. Add the garlic and prawns and cook, tossing, for 2 mins or until the prawns curl and change colour. Add sugar snap peas and pak choy and cook, tossing, for 1 min or until just tender. Stir in noodles and soy sauce mixture until heated through.
Step 4
Divide among serving bowls. Serve with spring onion and extra sriracha or chilli sauce.
Recipe tip
COOK. STORE. SAVE.
For a vegetarian take on this recipe, swap the prawns for firm tofu.
COOK IT RIGHT
Buy it right: For minimal prep and quick cooking time, grab raw peeled prawns from the deli.
Store it right: To keep the prawns cold, bring a cooler bag with you to Coles. Once you’re home, place them in the fridge immediately.
Cook it right: Prawns are cooked when they curl and turn orange
Ingredient tip: You an substitute sriracha for chilli sauce.
Chilli prawn noodles
- Serves4
- Cook time10 minutes
- Prep time5 minutes
Ingredients
- 225g Coles Asia Thin Egg Noodles
- 1/3 cup (80ml) light soy sauce
- 4cm-piece ginger, peeled, finely grated
- 1 tsp sriracha
- 2 tsp brown sugar
- 1 tbs sesame oil
- 1 red capsicum, seeded, thinly sliced
- 1 carrot, peeled, cut into matchsticks
- 4 garlic cloves, thinly sliced
- 400g raw peeled prawns, deveined
- 150g sugar snap peas, thinly sliced
- 1 bunch baby pak choy, quartered lengthways
- 2 spring onions, thinly sliced
- Sriracha, extra, to serve
Description
Made with a tasty homemade sauce and ready to plate in just 15 minutes, this delicious chilli prawn noodle recipe is an easy weeknight winner.
Method
Step 1
Cook noodles in a saucepan of boiling water following packet directions. Drain.
Step 2
Meanwhile, place soy sauce, ginger, sriracha or chilli sauce, sugar and half the oil in a jug. Whisk to combine.
Step 3
Heat remaining oil in a wok or large non-stick frying pan over high heat. Add capsicum and carrot and cook, tossing, for 2 mins or until starting to brown. Add the garlic and prawns and cook, tossing, for 2 mins or until the prawns curl and change colour. Add sugar snap peas and pak choy and cook, tossing, for 1 min or until just tender. Stir in noodles and soy sauce mixture until heated through.
Step 4
Divide among serving bowls. Serve with spring onion and extra sriracha or chilli sauce.