Prawn and noodle stir fry

    25 min

    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.

    Warwickshire, England, UK
    886 people made this

    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 in English (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