Prawn Noodles Stir-Fry with vegetables is a quick, easy and healthy dish and ready in just 20 minutes. Stir Fry's are a great opportunity to cook with lots of different fresh vegetables. They are also great for using up any leftovers. In this recipe I've used courgette, broccoli, pak choi and grated carrot and topped it all with some cashew nuts which are packed with vitamins, minerals and antioxidants and also add some extra sweet crunch to this dish. You might also like Pork Stir Fry with Noodles
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Recipe Tips and Variations
- You can use many types of vegetables in a stir fry making them a great way to use up leftovers. The only vegetables that don't work so well are root vegetables such as butternut squash, swede, turnip, parsnip etc as they are too dense and won't cook quickly enough. The exception to this is carrots, as you can eat them raw anyway.
- Pak Choi is commonly used in stir fry's. It's a chinese cabbage, also called Bok choy or pok choi. You can eat the stalk and the leaves. Roughly chop the leaves into wider strips and the stalks into slightly smaller pieces. Although it originally comes from China, it can be grown in lots of different countries including the UK so try to buy one that has been grown close to home.
- When it comes to noodles, there are many different types of Asian noodles so choose whichever you like. Soba noodles are Japanese, made from buckwheat flour and have a slightly nutty taste. Udon noodles are also Japanese and have a doughy texture and mild flavour. Egg noodles are more yellow in colour and have a savoury taste. Ramen noodles are thin noodles made from wheat. You can buy noodles dried or fresh and both only take a few minutes to cook in boiling water.
- For the prawns, I like to use large cooked and peeled prawns in stir frys. As they are already cooked, they only need heating through. Large prawns have a meatier texture and don't shrivel up like the much smaller prawns or shrimp do. I've also found smaller prawns generally have a higher water content and this is not great in a stir fry.
How to defrost Prawns
- The best way to defrost prawns is overnight in the fridge. Alternatively, defrost them in a bowl of cold water for about 30 minutes. Defrosting in cold water means they are not sitting at room temperature so is safe.
How to make it
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- Cook the noodles as per the packet instructions, then drain and set to one side. Heat half the oil in a large wok or frying pan and stir fry the chilli, garlic and ginger for 1 minute. Add the prawns and stir fry until they turn pink. Remove from the pan and set to one side. This helps ensure the prawns cook properly.
- Heat the remaining oil and fry the broccoli, courgette and pak choi for about 5 minutes or until it starts to soften.
- Mix the rice wine vinegar together with the soy sauce and honey and add to the pan together with the carrots.
- Return the prawns to the pan together with the noodles. Toss it all together for a few minutes until it is re-heated. Sprinkle the cashew nuts over the top and serve immediately.
Can you reheat a Prawn Stir Fry?
You can reheat a stir fry, just once. Make sure it is piping hot all the way through. Leftover stir fry makes a great lunch the next day and can also be eaten cold. It will keep in the fridge for 2 - 3 days.
Sustainability
Try to buy the prawns for your Stir Fry from a sustainable source. The Marine Stewardship Council Logo will tell you they have been sourced in a way that is not harmful to stocks or other marine life. As with all vegetables, buying them loose without any plastic packaging is best. The noodles, soy sauce, honey and cashew nuts can all be bought as Fairtrade ingredients. Fairtrade supports sustainable farming practices as well as supporting the farmers who produce the goods.
More Easy Prawn Recipes
📖 Recipe
Prawn Noodles Stir-Fry with Vegetables
A Prawn Noodles Stir-Fry is always quick and easy. Sprinkle over some cashew nuts which are packed with vitamins, minerals and antioxidants and add some extra sweet crunch to this dish. If you are looking for gluten free, some brands of soy sauce are gluten free.
Ingredients
- 400 g rice noodles organic, fairtrade
- 2 tablespoon sesame oil organic
- 1 red chilli organic, de-seeded and finely chopped
- 2 garlic cloves organic, peeled and crushed
- 30 g root ginger organic, peeled and grated
- 250 g prawns MSC certified, peeled
- 250 g broccoli organic, cut into bite sized chunks
- 2 courgette organic, cut into matchsticks
- 2 pak choi organic, shredded
- 2 carrots organic, peeled and grated
- 3 tablespoon Rice wine vinegar
- 1 tablespoon light soy sauce organic, fairtrade
- 1 tablespoon runny honey organic, fairtrade
- 250 g cashew nuts organic, fairtrade
Instructions
- Cook the noodles as per the packet instructions, then drain and set to one side. Heat half the oil in a large wok or frying pan and stir fry the chilli, garlic and ginger for 1 minute. Add the prawns and stir fry until they turn pink. Remove from the pan and set to one side.
- Heat the remaining oil and fry the broccoli, courgette and pak choi for about 5 minutes or until it starts to soften.
- Mix the rice wine vinegar together with the soy sauce and honey and add to the pan together with the carrots.
- Return the prawns to the pan together with the noodles. Toss it all together for a few minutes until it is re-heated. Sprinkle the cashew nuts over the top and serve immediately.
Notes
Tips
- Use any types of vegetables in a stir fry, except for root vegetables. The exception to this is carrots, as you can eat them raw anyway.
- Pak Choi is a vegetable commonly used in stir fry's. It's a chinese cabbage and is also called Bok choy or pok choi. You can use all of a pak choi, the stalk and leaves. Roughly chop the leaves into wider strips and the stalks into slightly smaller pieces.
- When it comes to noodles, there are many different types of Asian noodles so choose whichever you like.
- For the prawns, I like to use large cooked and peeled prawns in stir frys. As they are already cooked, they only need heating through. Large prawns have a meatier texture and don't shrivel up like the much smaller prawns or shrimp do. I've also found smaller prawns generally have a higher water content and this is not great in a stir fry.
- The best way to defrost prawns is overnight in the fridge. Alternatively, defrost them in a bowl of cold water for about 30 minutes. Defrosting in cold water means they are not sitting at room temperature so is safe.
To Reheat
You can reheat a stir fry, just once. Make sure it is piping hot all the way through. Leftover stir fry makes a great lunch the next day and can also be eaten cold. It will keep in the fridge for 2 - 3 days.Nutrition per serving
Calories: 607kcalCarbohydrates: 53gProtein: 26gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gCholesterol: 76mgSodium: 473mgPotassium: 1162mgFiber: 6gSugar: 13gVitamin A: 8500IUVitamin C: 162.5mgCalcium: 170mgIron: 7mg
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Average Carbon Emissions
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