5 from 45 votes
Quick 15-Minute Noodles with Prawns
This quick stir-fry features vermicelli noodles tossed with colorful sliced bell peppers, mange tout, red chili, and king prawns in a savory hoisin-soy sauce blend. Aromatics include garlic, ginger, and curry powder, offering a subtle warmth and fragrance. The dish balances tender vegetables, firm noodles, and juicy prawns with a slightly spicy, balanced flavor enhanced by sesame oil and fresh coriander.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
servings
Calories:
425 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1 medium onion finely chopped
- 1 red bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 4 green onion chopped
- 100g mange tout also called snow peas
- 1 red chili pepper chopped
- 2 nests vermicelli noodles circa 100g/3 oz
- 2 egg
- 2 tablespoons hoisin sauce or oyster sauce
- 2 tablespoons soy sauce light
- 4 teaspoons sesame oil
- 2 teaspoons garlic about 4 garlic cloves, chopped
- 2 teaspoons ginger or freshly grated ginger, paste
- 2 teaspoons curry powder or hot curry powder, mild
- ½ teaspoon Turmeric
- 1 teaspoon sugar
- 1 teaspoon salt optional
- 200 grams king prawns
- 2 tablespoons peanut chopped
- Coriander fresh, handful
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.
Cup of Yum
Notes
- Cook prawns just until opaque to avoid rubbery texture.
- Soak noodles al dente to keep them firm when mixed into the stir-fry.
- Prepare ingredients and timing so noodles and prawns finish cooking simultaneously.
- Avoid cold, clumped noodles by soaking and draining properly before stir-frying.
Nutrition Information
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 425
% 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.