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These Prawn Noodles toss king prawns with rice noodles, broccoli, red pepper, garlic, ginger and tamari. They take 15 minutes from start to finish and serve 2. For a stir fry without noodles, try my Prawn Stir Fry.

Prawn noodles with broccoli and red pepper in a white bowl
James Wythe

Prawn Noodles at a Glance

James's tipCook the noodles first and have them ready, so they only need a quick toss at the end.

What can I cook?

Got rice? See what else you can cook.

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5 minsPrep
10 minsCook
15 minsTotal
2Serves
Ready in 15 minutesOne panWeeknight dinnerFamily friendly

Key ingredients

  • King prawns
  • Rice noodles
  • Broccoli and red pepper
  • Tamari

Why you'll love it

  • About 723 kcal and 35g protein a portion
  • Ready in 15 minutes
  • Boil the noodles while you fry

Quick summary

This noodle dish fries garlic and ginger, then cooks red pepper, broccoli and prawns in tamari before tossing through cooked rice noodles and sesame oil. It serves 2 and is about 723 kcal a portion.

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Why this recipe works

These prawn noodles bring together chewy rice noodles, crisp vegetables and juicy prawns in a simple tamari sauce. Everything you want in a noodle bowl, ready in 15 minutes.

You control the ingredients and the heat, and it is on the table faster than a takeaway. Udon noodles or spring onions are easy swaps (see Variations). For a creamier prawn dinner, try my Prawn Curry.

Ingredients to make Prawn Noodles

Prawn noodles ingredients: prawns, rice noodles, broccoli, red pepper, garlic and ginger
  1. Rice Noodles: A gluten free noodle that softens quickly. The card link is unchanged.
  2. Olive Oil: For frying the garlic, ginger and vegetables. The card link is unchanged.
  3. Garlic: Thinly sliced.
  4. Ginger: Freshly grated.
  5. Red Pepper: Deseeded and chopped.
  6. Broccoli Florets: Small florets cook in the same time as the prawns. Spare broccoli? Try my Salmon and Broccoli Pasta.
  7. Raw Prawns: Fresh or frozen (thawed). Peel and devein before cooking.
  8. Tamari Sauce: A gluten free soy sauce for the savoury base.
  9. Sesame Oil: Stirred through at the end for flavour.
  10. Salt and Pepper: To taste at the end.

See recipe card for full information on ingredients and quantities.

Substitutions

  • Rice Noodles: Udon, egg noodles or straight to wok noodles all work; cook them as the packet says.
  • Olive Oil: Any neutral oil works for frying.
  • Garlic: Garlic powder works in a pinch (about 1/2 tsp).
  • Vegetables: Bean sprouts, mangetout, carrots or spring onions are good swaps. Keep the total volume similar. Spare broccoli? Try my Broccoli Soup.
  • Sauces: Soy sauce works if you do not need it gluten free. A splash of oyster sauce or a squeeze of lemon adds depth.
  • Prawns: Chicken strips or tofu both work; cook the chicken until no pink remains.

Variations

  • Spicy: Add sriracha, chilli sauce or fresh chilli with the tamari.
  • Deluxe: Top with spring onions, fresh coriander and sesame seeds. For another quick prawn dinner, try my Garlic Prawns.
  • Kid friendly: Use a milder sauce and skip any extra chilli. A simple Prawn Salad is another easy option.

How to make Prawn Noodles

Rice noodles cooking in a pot for prawn noodles

Step 1: Cook the rice noodles as the packet says. Drain and set aside.

Ginger and garlic frying for prawn noodles

Step 2: Heat the olive oil in a non stick pan or wok over a medium high heat. Add the ginger and garlic and cook until fragrant.

Red pepper, broccoli and prawns cooking in tamari for prawn noodles

Step 3: Add the red pepper, broccoli, prawns and tamari. Cook until the prawns are pink and the vegetables are tender.

Rice noodles tossed with prawns and vegetables in a pan

Step 4: Add the sesame oil and the cooked rice noodles. Toss to combine and warm the noodles through. Season and serve. For a stir fry without noodles, see my Prawn Stir Fry.

Hint: Be sure to stir while cooking so the ingredients don’t stick to the bottom of the pan.

Leftovers

Cool leftovers quickly, keep them in an airtight container in the fridge and eat within 2 days. Reheat once, in a pan or the microwave, until piping hot, adding a splash of water if the noodles are dry. Prawns can only be reheated once. I do not recommend freezing this one. For another quick prawn dinner, try my The Best Thai Red Prawn Curry.

Recipe FAQs

Can I use other noodles?

Yes. Udon, egg noodles or straight to wok noodles all work. Cook them as the packet says, then toss them through at the end. For a stir fry without noodles, see my Prawn Stir Fry.

Can you reheat prawn noodles?

Yes, once. Cool leftovers quickly, keep them in the fridge and eat within 2 days. Reheat until piping hot. Add a splash of water if the noodles have dried out.

Can I use cooked prawns?

Yes. Add them with the vegetables and cook just until heated through, about 3 minutes. Do not reheat the leftovers if you started with cooked prawns.

Are prawn noodles gluten free?

They are if you use rice noodles and tamari, and check any extra sauces. Ordinary soy sauce and egg noodles are not gluten free.

Can I make prawn noodles ahead?

Cook the noodles and chop the vegetables ahead. Fry everything fresh, as prawns and noodles are best straight from the pan.

What can I add for extra flavour?

Spring onions, fresh coriander, sesame seeds, a squeeze of lemon or a splash of oyster sauce all work well at the end. For a creamier prawn dinner, try my Prawn Curry.

More Prawn recipes

Prawn noodles with broccoli and red pepper served on a plate

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prawn noodles with broccoli and red pepper.
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5 from 4 votes

Prawn Noodles

By: James Wythe
Prawn noodles with rice noodles, broccoli, red pepper, garlic, ginger and tamari. Ready in 15 minutes, serves 2.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2

Equipment

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
Metric – US Customary

What can I cook?

Got leftover rice? See what else you can cook with it.

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Instructions 

  • Cook the rice noodles as the packet says. Drain and set aside.
  • Heat olive oil in a non-stick pan over medium-high heat. Add ginger and garlic and cook until fragrant.
  • Add red pepper, broccoli and prawns and tamari sauce and cook until the prawns are nicely pink and the vegetables are tender.
  • Finally, add sesame oil, cooked rice noodles and toss all to combine and reheat noodles.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Cool quickly, then keep in an airtight container in the fridge for up to 2 days. Reheat once, in a pot or pan over a low heat or in the microwave, until piping hot. Add a splash of water if the noodles are dry.
To Freeze: I do not recommend freezing this recipe.
Tip 1: Try swapping out the veg and protein according to what you have on hand and your own preferences.
Tip 2: Make sure you prepare all of the vegetables and ingredients ahead of time as cooking prawn noodles goes quickly.
Tip 3:  This is one that is generally best the first time you make it. It’s not a recipe I recommend making ahead of time as the prawns generally aren’t as good reheated and the noodles can get mushy.

Nutrition

Calories: 723kcal | Carbohydrates: 96g | Protein: 35g | Fat: 22g | Saturated Fat: 3g | Fiber: 7g | Sugar: 5g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

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Recipe Rating




8 Comments

  3. 5 stars
    Loved this. Nice and easy to make. Used oyster sauce and a squeeze of lemon. Next time I will add a touch of fresh chilly, just to give it a wee kick. Although it was delicious as it was.

    Reply