Prawn Stir Fry Noodles

5 from 4 votes

Prawn Stir Fry Noodles are a quick and easy option any night of the week! This prawn and noodle stir fry is better than take out!

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: asian

Keyword: Prawn Noodle Stir Fry, Prawn Stir Fry Noodles

Servings: people

Calories: 539kcal

Author: Adrianne

Equipment

1 Heavy Based Flat Fry Pan or stove top wok/electric wok.
1 Silicon flexible turner
1 Kitchen Tongs
1 Medium Heatproof Bowl
1 Pair Chop sticks

Ingredients

2 tbs peanut oil Note 1
2-3 cloves garlic finely chopped
850 grams frozen peeled prawns shell peeled, tail on, Note 2
½ teaspoon cracked black pepper
¼ teaspoon salt
2 cups fresh vegetables Note 3
10 spring onions ends and tips trimmed, lengths cut into 4, also Note 3
400 grams noodles Note 4

Prawn Stir Fry Noodle Sauce

3 tablespoon oyster sauce
2 tablespoon soy sauce
1 teaspoon dark soy sauce Note 5
1 tablespoon honey
2 tablespoon Chinese Cooking Wine Note 6
1 tablespoon sriracha sauce optional
2 tablespoon sesame oil
2 tablespoon peanut oil
1 tablespoon water

Instructions

Make Sauce: In a small jug, combine stir fry sauce ingredients and use a mini whisk to stir till consistently mixed. Set aside.
Cook prawns: Heat 2 tbs peanut oil in a large fry pan over a medium heat, add chopped garlic, prawns, salt and pepper, cook till prawns are bright orange. Spoon cooked prawns into bowl and set aside.
Cook Vegetables: Add chopped vegetables, including white green onion bits and stir fry for 2 -3 mins.
Cook Noodles: cook noodles according to packet instructions. Drain, discard water and set aside.
Combine: Add cooked noodles to stir fried vegetables, place cooked prawns on top. Pour sauce over mixture.
Add remaining vegetables: Place the left over green tubular part of the onions on top of the prawns, stir to combine.
Serve: once the dish is heated through portion, serve and enjoy!

Notes

Note 1 - Oil: If you don't have or want to get peanut oil, you can use olive oil as a susbtitute. It is not as common in Asian style cooking and will have a different flavour, but will get the job done. You will see the reference to peanut oil twice, this is because we use it both in the stir fry sauce as well as in the pan to cook the recipe.
Note 2 - Prawns: you can use fresh or frozen prawns. If using fresh, you will need to peel and devein yourself, leave the tails on. If using frozen, you will be able to find varieties sold like this in the freezer section. Remove them and place in the fridge overnight prior to cooking. Also ensure any excess water is drained and discarded.
Note 3 - Vegetables: I am using 1 x red capsicum, 1 x green capsicum and 1 x yellow capsicum, seeds discarded and cut into long, thin strips. I am using using 10 spring onions, roots and tips discarded and remaining section cut into 4 lengths. We seperate the white onion part from the green onion part as they take different cook times. The white onion part goes in at the raw vegetable stage and the tubular green part at the very end as they cook quickly and only need a little heat to wilt.
Note 4 - Noodles: I like to use dried egg noodles for this recipe. It means you can always have them on hand, they are budget friendly and super quick to cook! You can also use Instant noodles, Thick egg noodles or Hokkien noodles. Use your preference and cook them according to the instructions listed on the packet.
Note 5 - Dark Soy Sauce: a little of this goes a long way! We use it mainly to give the dish a richer darker colour. Be cautious about using more than the specific amount for this dish as you will loose the colourful aspect and have a brown coloured stir fry.
Note 5 - Chinese Cooking Wine: this is sold in the Asian foods section of the supermarket. It will be in a tall bottle. It has a long shelf life and can be kept in the pantry.

Nutrition