Saturday, 11 July 2015

Prawn Noodles

Prawn Noodles was an attempt to "beat the takeaway" in both speed and nutrition.  My local takeaway, although lovely, is about 30 minutes waiting time and a bit high in fat.

This, while not really being healthy, has a hint of vegetables in it and a bit less oil.  What's great though is this is one of my 10 minute recipes so it definitely wins on time!

Prawn Noodles - Serves 1 very generous manly portion or 2 smaller portions

40g, 1.5oz Carrot, shredded (see note)
2 spring onions (scallions) cut on the diagonal
75g, 3oz Fine wheat noodles
2 cloves garlic
150g, 5oz Peeled cooked large prawns (shrimp) (see note)
4 tbsp soy sauce
1 tsp sweet chilli sauce
2 tsp oil


I don't have a spiraliser but recently bought a vegetable "shredder".  It looks like a potato peeler but cuts into strips.  If you haven't got something like this, either grate the carrot or cut into juliene strips.

Cut up the onions and finely chop the garlic.

Look at the pack instructions for the noodles but I tend to cook mine by only soaking them in boiling water for about 4 minutes as then they're less likely to overcook than when you put them on the hob.

While the noodles are softening, heat the oil in a frying pan and cook the onions and garlic for a minute or so.  Drain the noodles and add in with the carrot.  Fry for a minute then add the sauces.  Bubble down and then add the prawns cooking long enough for them just to heat through.  You could use raw prawns for this, just add them in a little earlier before you add the noodles.

Serve topped with some more strips of spring onion if liked and enjoy your lovely, super fast, prawn noodles.

I've linked this up to recipe of the week.

Link up your recipe of the week


  1. Ooo delicious! This is similar to my dish of choice if I'm having a chinese takeaway, so maybe I need to start making this version! #recipeoftheweek

  2. This looks delicious and very easy. Must try!


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