Prawn Noodles

prawn noodles with broccoli and red pepper.

Print Recipe

5 from 4 votes

Try these tasty Prawn Noodles for a simple and flavourful dinner - it’s a dish that’s both quick and delicious!

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch

Cuisine: Asian

Diet: Gluten Free

Servings:

Author: James Wythe

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

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.
Add red pepper, broccoli and prawns and tamari sauce and cook until the prawns are nicely pink and the veg has softened (5-7 minutes).
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: Store in an airtight container in the fridge for 2-3 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. Remember that prawns should only be cooked twice. Add water to loosen the sauce if needed.

To Freeze: I wouldn’t 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