Bursting with vegetables as well as plump and juicy prawns this noodle stir fry is quick, nutritious and full of flavour! It’s all ready in just 30 minutes, making this just about perfect for a mid-week dinner.
If you prefer a lighter, carb free version, take a look at our Easy Prawn Stir Fry.
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Stir fries are my regular solution for whenever I feel we need to up our vegetable intake. It’s so easy to pack them full of the green stuff!
Adding noodles to my stir fries is my trick to bulking them up and making them more substantial. Plus what cook doesn’t love a one pan meal?! Just one dish but all the boxes ticked when it comes to nutrition. Job well done.
To make the easy job even easier I like to add a healthy protein that cooks within a couple of minutes. Prawns or shrimp are perfect for it. Easy to source and so delicious.
Prawn stir fry
Although I have prawn in the title, this could also be called ‘shrimp noodle stir fry’. Different names for the same thing, depending what side of the Atlantic you live on!
I tend to reach for prawns regularly when it comes to a stir fry. Not only are they tasty and incredibly lean, they also cook quickly so dinner can be ready with less time spent in the kitchen. That, to me, is why they are so great for quick dishes like stir fries.
It’s worth specifying that I mean raw prawns, not pre-cooked. They cook quickly from raw, and if starting with cooked they will have the tendency to end up quite rubbery.
You can tell the difference from the colour. Raw prawns are grey and translucent. Cooked prawns are pink and curled up.
Noodle Stir Fry
As I mentioned, throwing noodles into your vegetable stir fry makes them a lot more filling and satisfying. Varying the type of noodles can also add variety to your cooking.
In this recipe I used Asian medium egg noodles, which are easily found in any local supermarket in the UK. But you can also use rice noodles, the same kind I used in my Singapore Noodles recipe. They are great for those on a gluten free diet.
Udon noodles are thicker and slurpier. I love using them in soups or in stir fries. This Chicken Yaki Udon comes together in no time, especially if you used pre-cooked noodles, which come in a vacuum pack.
My other favourite type of noodles are Soba. They are made with buckwheat flour and have a pleasant nutty taste to them. If you look for 100% buckwheat flour soba noodles, they are also gluten-free! Just make sure to read the labels as they are often have wheat flour mixed into them.
Recipe Tips and Notes
- This noodle stir fry is full of vegetables, that need cutting. Make sure to get everything prepped before you start cooking. Stir fries cook really fast and don’t give you the time to stop and chop.
- Prawns, or shrimp in the US, can be substituted with chicken, thinly sliced beef, pork or cubed tofu. Stir fries are readily adaptable and the same basic recipe can be made with a wide variety of ingredients.
- Use Asian medium or fine noodles. If you can’t find them, feel free to use spaghetti.
- Make sure to blanch the broccoli before adding to the stir fry. It will take longer to cook than the other vegetables, so blanching first will make sure that everything is ready at the same time.
- Thinly slicing the cabbage can be a chore, especially if you want to have slices that are an even size. I find that the best tool for situations like these is a This is an affiliate link.mandoline. Well worth picking up if you plan to have stir fries on rotation!
Serving suggestions
A stir fry like this one is a perfect one-pan dinner so heap it into your bowl and enjoy, fuss free. But there are still ways to make the stir fry even better.
I love to add a handful of sliced green onions to add a fresh crispiness. A sprinkling of sesame seeds can also go a long way. They add a slight nuttiness that always goes well with a stir fry.
Storage and leftovers
As a stir fry with prawns/shrimp, you don’t want to keep leftovers around for too long. Eat it within 3-4 days to be safe. The vegetables should still be in good condition if eating in this amount of time as well.
You can reheat it in a microwave if you want to keep it simple, but I prefer returning leftovers to a wok over medium heat. Add a splash of water to loosen up the sauce and stir it often. It should be ready in 5-7 minutes.
Favourite Stir Fries to Try
- Beef, Mushroom and Snow Pea Stir Fry
- Teriyaki Chicken Stir Fry
- Speedy Sesame Shrimp Stir Fry
- Beef and Broccoli Stir Fry
Prawn Noodle Stir Fry
Ingredients
- 340g/12 oz Asian medium egg noodles
- 1 tbsp vegetable oil
- 250g/1/2 lbs raw prawns (shrimp)
- 2 cloves garlic
- 1 tbsp grated ginger
- 3 green/spring onions
- 100g/ 1 cup snow peas
- 100g/ 1 cup bean sprouts
- 150g/2 cups red cabbage or white cabbage
- 1 carrot
- 1 head broccoli
- 4 tbsp This is an affiliate link.oyster sauce
- 2 tbsp This is an affiliate link.soy sauce
- ½ tsp sesame oil
- ½ tsp white pepper
- 1 tbsp sesame seeds
Instructions
- Set a pot of water over heat and bring to a boil. Then add the noodles and broccoli florets. Cook according to package instructions. Then drain and set aside.
- Heat the oil in a wok or a large and deep frying pan, then add the seasoned with salt prawns and cook for 2 minutes on one side and 1 minute on the other till cooked all the way through. Remove to a plate.
- To the same pan add the garlic, ginger and the sliced white parts of the spring onions, cook briefly while stirring for 30 seconds. Then add the snow peas, beans sprouts, thinly sliced red cabbage and julienned carrots. Stir fry over high heat for 3-4 minutes. Then add the oyster sauce, soy sauce, white pepper and sesame oil, stir to coat the vegetables with the sauce.
- Add the noodles and the broccoli, toss to combine, then bring the prawns back to the wok and stir fry until the prawns are warmed through, then sprinkle with sliced green onions and sesame seeds. Taste and add salt if necessary.
Ronny says
What happened to the carrot though? Lol. Delicious stir-fry recipe it is though.