Prawn Stir Fry

Prawn Stir Fry

Get dinner sorted in 15 minutes with these plump and juicy prawns.
  • Time 15minutes
  • Serves 4
  • Difficulty Easy


1kg Frozen, peeled prawns (800g defrosted)

2 Cloves garlic

2 Red chilli, deseeded

1 Onion

2 Carrots

1 Courgette

20g White sesame seeds

150g Bean sprouts

20g Soy sauce

250g Medium egg noodles

20g Coriander leaves to garnish


  1. Defrost the prawns, drain and leave to dry.
  2. Thinly slice the garlic, and julienne the chilli, onion, carrots, and courgettes.
  3. Lightly toast to sesame seeds, until just starting to turn golden.
  4. Blanch the noodles according to packet instructions, then rinse in cold water to chill. Lightly oil the noodles with rapeseed oil to stop them sticking.
  5. Heat a wok or large non stick frying pan until smoking.
  6. Add a little rapeseed oil to the wok until smoking.
  7. Carefully add the prawns and cook briefly, for about thirty seconds, then add all of the veg and the bean sprouts and cook for 2-3 minutes.
  8. Add the noodles and cook until slightly crispy and caramelised, about 2 mins.
  9. Finish with the soy sauce and the sesame seeds.
  10. Add the coriander and some sliced red chilli to garnish.

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