This Prawn Noodles recipe combines juicy prawns and chewy rice noodles with crisp vegetables for a quick, satisfying meal. Ready in about 15 minutes, it uses simple pantry staples and fresh produce you can find at most supermarkets.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Prawn Noodles
- Substitutions
- Variations
- How to make Prawn Noodles
- Leftovers
- Recipe FAQs
- More Prawn recipes
- You might also like
- Rate it…
- Prawn Noodles Recipe
Why this recipe works
If you enjoy Asian-inspired dishes, these prawn stir-fry noodles are a must-try. They balance savory tamari and sesame with fresh ginger and garlic, while the prawns add tender protein and the vegetables provide color, texture and nutrition. The method is straightforward and fast, so you can get dinner on the table without fuss.
Making this at home means you control the ingredients, seasoning and portion size, and it usually costs less than dining out. Prep your ingredients in advance and the stir-fry comes together in minutes—perfect for busy weeknights.
Ingredients to make Prawn Noodles
- Rice Noodles – a great gluten-free option that soaks up the sauce.
- Olive Oil – or another neutral oil for frying.
- Garlic – thinly sliced for quick cooking.
- Ginger – freshly grated for brightness.
- Red Pepper – deseeded and chopped for sweetness and crunch.
- Broccoli Florets – for color and a satisfying bite.
- Raw Prawns – fresh or thawed frozen prawns, peeled and deveined.
- Tamari Sauce – provides umami; use soy if preferred.
- Sesame Oil – added at the end for a nutty finish.
- Salt and Pepper – to taste.
See the recipe card below for exact quantities and nutritional information.
Substitutions
- Rice noodles can be swapped for udon, fresh egg noodles, Hokkien, or your favorite variety.
- Use vegetable oil, sunflower or another neutral oil instead of olive oil for high-heat cooking.
- If you don’t have fresh garlic, a small pinch of garlic powder will work in a pinch.
- Try other vegetables such as bean sprouts, bok choy, snow peas, Chinese broccoli or spring onions.
- Switch tamari for soy sauce, or add a splash of oyster or fish sauce for extra depth.
- Substitute prawns with shrimp, tofu, chicken or thinly sliced pork for different proteins.
Variations
- Spicy: Add sriracha, hot chili sauce or red pepper flakes for heat.
- Deluxe: Finish with sliced spring onions, fresh cilantro and toasted sesame seeds.
- Kid-friendly: Use a sweeter soy or a touch of soft brown sugar to mellow the flavors.
How to make Prawn Noodles
Step 1: Cook the rice noodles following the package directions, drain and set aside.
Step 2: Heat the oil in a non-stick pan or wok over medium-high heat. Add grated ginger and sliced garlic and cook until fragrant—about 30 seconds to a minute.
Step 3: Add the red pepper, broccoli and prawns along with the tamari. Stir-fry until the prawns turn pink and the vegetables are tender-crisp, about 5–7 minutes.
Step 4: Toss in the cooked noodles and drizzle with sesame oil. Heat through and mix well so the noodles absorb the sauce. Season with salt and pepper to taste, then serve immediately.
Hint: Keep stirring while cooking to prevent sticking and ensure even cooking.
Leftovers
Store leftover prawn noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave, adding a splash of water if the sauce has thickened. Note that prawns should be reheated only once.
Recipe FAQs
Yes. This dish can be enjoyed warm or cold. If eating refrigerated leftovers, keep in mind prawns should not be reheated more than once.
Yes—just thaw them fully before cooking. Frozen prawns are convenient to keep on hand for quick meals.
Prawns cook quickly. They are done when they turn pink and are opaque all the way through, and the texture is firm but not rubbery.
More Prawn recipes
- Prawn Curry
- Prawn Linguine
- Prawn Salad
- Thai Red Prawn Curry
- Garlic Prawns
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Rate it…
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Prawn Noodles
Ingredients
- 200 g rice noodles
- 2 tbsp olive oil
- 2 cloves garlic, thinly sliced
- 1 inch piece of ginger, grated
- 1 red pepper, seeded, chopped
- 280 g broccoli florets
- 225 g prawns, peeled and deveined
- 2 tbsp tamari sauce
- 1 tbsp sesame oil
- Salt and pepper, to taste
Instructions
-
Cook the rice noodles according to package directions. Set aside.
-
Heat olive oil in a non-stick pan over medium-high heat. Add ginger and garlic and cook until fragrant.
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Add red pepper, broccoli and prawns and tamari sauce. Cook until the prawns are pink and the vegetables are tender-crisp, about 5–7 minutes.
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Add sesame oil and the cooked rice noodles. Toss to combine and reheat noodles, then season with salt and pepper to taste.
Notes
Substitutions & Variations: Options and swaps are listed in the recipe text above.
To Store: Keep in an airtight container in the fridge for 2–3 days. Reheat gently and add a splash of water if the sauce thickens. Avoid reheating prawns more than once.
To Freeze: Freezing is not recommended as texture can degrade.
Tip 1: Swap vegetables and proteins to suit what you have on hand.
Tip 2: Prep all ingredients before you start—the stir-fry cooks quickly.
Tip 3: This dish is best freshly made; reheated prawns and softened noodles are less desirable.