Quick 15-Minute Noodles with Prawns
User Reviews
5.0
45 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
-
Servings
2 servings
-
Calories
425 kcal
-
Course
Main Course
-
Cuisine
Chinese
Quick 15-Minute Noodles with Prawns
Report
In just 15 minutes, whip up these delicious spicy prawn noodles - a quick stir fry bursting with juicy prawns, fresh veggies and Singapore-style vermicelli.
Share:
Ingredients
- 1 medium onion, finely chopped
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 4 spring onions, chopped
- 100g (3 oz) mange tout also called snow peas
- 1 red chilli, chopped
- 2 nests vermicelli noodles circa 100g/3 oz
- 2 eggs
- 2 tablespoons hoisin sauce or oyster sauce
- 2 tablespoons light soy sauce
- 4 teaspoons sesame oil
- 2 teaspoons chopped garlic about 4 garlic cloves
- 2 teaspoons ginger paste or freshly grated ginger
- 2 teaspoons mild curry powder or hot curry powder
- ½ teaspoon Turmeric
- 1 teaspoon sugar
- 1 teaspoon salt (optional)
- 200 grams (7 oz) king prawns
- 2 tablespoons peanuts, chopped
- handful fresh coriander (cilantro)
Add to Shopping List
Instructions
- Prepare all the vegetables: Finely dice the onions, slice the peppers into thin strips, chop up the spring onions, halve the mange tout lengthwise (or leave them whole) and deseed and slice the chilli
- Soak the vermicelli noodles in hot water for 5 minutes until they are softened but still slightly firm (al dente). Drain and set aside.
- Crack the eggs into a small bowl and whisk until they are well blended.
- In a small bowl, combine the hoisin and light soy sauce. Stir to combine and set aside.
- In a large wok or frying pan, heat half of the sesame oil over medium-high heat and sauté the garlic, ginger and chilli for 1-2 minutes.
- Pour in the remaining sesame oil, then add the onions, bell peppers, spring onions, mange tout, curry powder, turmeric, sugar, salt and prawns. Stir-fry for 2-3 minutes.
- Tip the drained noodles into the pan. Using tongs, chopsticks or two forks, carefully toss the noodles with the other ingredients until they are well combined.
- Move all the ingredients to one side of the pan and pour the beaten eggs into the empty space. Continuously stir the eggs until they are softly set, then mix them in with the rest of the noodle mixture.
- Finally, drizzle the hoisin and soy sauce over the noodles and mix well. Stir-fry for an additional 1-2 minutes, then remove the pan from the heat.
- Check for seasoning and add more if desired.
- Spoon the noodles into bowls and generously top with chopped peanuts and a sprinkle of freshly chopped coriander.
Notes
- Don’t overcook the prawns: Prawns cook quickly and become rubbery if left too long.
- Cook noodles al dente: This helps them keep their shape and prevents mushiness when tossed in the sauce.
- Timing is key: Aim to have the noodles ready just as the prawns and noodles are cooked. Cold noodles can stick together, making it harder to incorporate.
Nutrition Information
Show Details
Calories
425kcal
(21%)
Carbohydrates
35g
(12%)
Protein
29g
(58%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
Monounsaturated Fat
7g
Trans Fat
0.03g
Cholesterol
290mg
(97%)
Sodium
3113mg
(130%)
Potassium
913mg
(26%)
Fiber
8g
(32%)
Sugar
17g
(34%)
Vitamin A
3520IU
(70%)
Vitamin C
196mg
(218%)
Calcium
180mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 29g | 58% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 290mg | 97% |
| Sodium | 3113mg | 130% |
| Potassium | 913mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 17g | 34% |
| Vitamin A | 3520IU | 70% |
| Vitamin C | 196mg | 218% |
| Calcium | 180mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
Other Recipes
You'll Also Love
