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Close up of Hokkien noodles held up by a pair of chopsticks with prawns and vegetables

Prawn (Shrimp) Noodle Stir Fry

Glossy, flavourful noodles, tender juicy prawns (shrimp) with sweet, crisp fresh vegetables! This healthy Chinese-style prawn noodle stir fry will not disappoint!
4.80 from 10 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 350kcal

Ingredients

  • 350 g (¾ pound) peeled, deveined prawns (shrimp) ~20 large, fully defrosted if frozen
  • 450 g (1 pound) Hokkien noodles substitute: egg noodles, udon, Singaporean noodles
  • 2 cups sugar snap peas or snow peas, ~2 large handfuls
  • 2 cups bean sprouts ~2 large handfuls
  • 1 carrot cut into matchsticks
  • 3 green onions cut into 4cm/1½ inch lengths
  • 3 cloves garlic minced
  • 2 tablespoon oil neutral-tasting or olive oil

Seasoning

  • 1 tablespoon dark soy sauce
  • 1 tablespoon soy sauce
  • ½ tablespoon oyster sauce
  • 1 tablespoon cooking rice wine
  • ½ teaspoon sesame oil
  • 1 teaspoon sugar

Instructions

Prepare ingredients

  • Loosen fresh Hokkien noodles according to packet instructions. Drain and set aside. Pull woody strings off sugar snap peas (see video on how it's done below).
  • Rinse and pat dry defrosted prawns with paper towels to remove excess liquids.
  • In a small bowl, combine all seasoning ingredients. Mix well with a teaspoon and set aside.

Stir fry

  • In a large wok or non-stick frying pan add oil, garlic, carrots and white parts of green onions. Stir fry on high heat for about 1 minute then add prawns. Keep the heat on high for the entirety of this recipe.
  • Spread prawns out into a single layer to ensure each piece gets direct heat from the pan/wok which will maximum caramelisation (flavour!). Flip the prawns after 1 minute and cook the other side for 1 minute.
  • Add sugar snap peas and toss well for a minute.
  • Add noodles and seasoning ingredients. Toss noodles with ingredients in the pan/wok for about 2 minutes (best use two spatulas, one in each hand for even tossing).
  • Add green parts of the green onions and bean sprouts. Toss through for 1 minute and serve.

Video

Notes

Soak sugar snap peas in cold water to revive them - handy when the peas have turned a little limp from being in the fridge for a couple of days. All they need is some water to rehydrate and they'll be nice and crisp again (just like lettuce!) I find soaking after the woody strings have been peeled off works best (quicker result).
Rinse and pat dry prawns/shrimp with paper towels - this is particularly important. Drawing excess liquids out of the prawns will ensure they sizzle nicely in the pan/wok. This brings me to my next point - defrost properly.
Completely defrost prawns/shrimp before cooking - even slightly frozen prawns hold excess water. Excess water and pan searing do not go well together. The water will cool down the pan and instead of sizzling, the prawns will just kind of cook in a little pool of water. We want wok hei for flavour!
Bean sprouts buying tip - look for the freshest sprouts. Bean sprouts are generally sold in bags, in the fridge section. Always look for crisp-looking ones without any liquid at the bottom of the bag. This is particularly important if you're serving bean sprouts raw such as in Vietnamese Vermicelli Bowls.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

Nutrition

Calories: 350kcal | Carbohydrates: 46.4g | Protein: 23.1g | Fat: 8.2g | Saturated Fat: 1.1g | Cholesterol: 94mg | Sodium: 1080mg | Potassium: 161mg | Fiber: 1.8g | Sugar: 5.8g | Calcium: 63mg | Iron: 1mg