Prawn Stir-Fry with Rice Noodles

Prawn Stir-Fry with Rice Noodles


Prawn Stir-Fry with Rice Noodles by food blogger Honest Mum


A quick, easy, vibrant and filling stir-fry, try this prawn stir-fry with rice noodles is a balanced dish for lunch or dinner I know you will love.

Let me know what you think.

huge juicy prawns with sesame seeds, chilli and coriander

I like to enjoy the veggie base with tofu. The sauce is flavoursome and I know you will enjoy it. My kids eats this without the chilli.

prawn stir-fry with rice noodles


  • 3 tbsp mild olive oil/ sunflower oil
  • 2 garlic cloves, peeled, finely chopped
  • 1 white onion, chopped
  • 1 courgette, sliced
  • 1 red chilli, chopped
  • 2 spring onions, chopped
  • 1 small piece fresh ginger, peeled, grated or finely chopped
  • 150g/3½ oz raw king prawns (grey), heads and shells removed, de-veined
  • 250g/9 oz rice noodles
  • 3 tbsp rice vinegar, or mirin
  • 3 tbsp sesame oil
  • 3 tbsp dark soy sauce

To serve:

  • fresh coriander, chopped
  • Handful of toasted sesame seeds
  • Dash of soya sauce and sesame oil to taste


Heat the oil in a wok on a high heat. Add the garlic, onion, ginger, chilli, spring onions and courgettes. Fry until golden brown then add the prawns.

In another pan, boil the rice noodles for 1-2 minutes until soft. Drain and leave covered to keep warm.

In a bowl, mix together the sesame oil, soy sauce and mirin. Pour over the prawns and vegetables, covering then and fry for 2 minutes.

Place the noodles into a bowl and cover with the prawn mixture.

Sprinkle the coriander and sesame seeds and add more soya sauce and sesame oil to taste.

pretty prawn stir-fry


Read more recipes here.

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