Prawn and noodle stir fry

Prawn and noodle stir fry


129 people made this

About this recipe: This speedy family supper recipe uses rapeseed oil so is low in saturated fat. The pepper, spring onions and mange tout contributes to one of your five-a-day.

WholegrainGoodness Warwickshire, England, UK

Serves: 4 

  • 250g egg noodles
  • 2 tablespoons rapeseed oil
  • 1 red pepper, sliced
  • 1 bunch spring onions, cut into 2cm pieces
  • 100g mange tout
  • 1 tablespoon tomato puree
  • 2 tablespoons reduced-fat soy sauce
  • 2 tablespoons Thai sweet chilli sauce
  • 1 tablespoon clear honey
  • 250g cooked, peeled tiger prawns

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Cook the noodles in boiling water for 4-5 minutes until tender, then drain.
  2. Meanwhile, heat the oil in a large frying pan and fry the vegetables for 4-5 minutes.
  3. Blend the tomato puree with the soy, chilli sauce and honey and stir into the vegetables with the prawns, cook for 1-2 minutes. Gently stir in the noodles and serve.


Try strips of chicken breast instead of prawns by stir frying with the vegetables.

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Reviews (7)


Made a few changes, added some chicken breast, doubled the sauce which I used as a marinade on the chicken along with a couple of cloves of garlic, Stir fried some veges & put them aside to keep warm, I used capsicum,broccoli & courgettes , cooked the chicken in the marinade, tipped a little on the prawns when cooking them as well and them mixed it altogether at then end - fantastic!! - 23 Feb 2016


So easy to make and taste so good..seriously can't believe the time it took to make it. I added abitof garlic at the beginning. - 20 Oct 2015


Took the onions out, very quick and tasty. - 08 May 2014

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