Prawn Noodles

prawn noodles with broccoli and red pepper.

Print Recipe

5 from 4 votes

Prawn noodles with rice noodles, broccoli, red pepper, garlic, ginger and tamari. Ready in 15 minutes, serves 2.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch

Cuisine: Asian

Diet: Gluten Free

Servings:

Author: James Wythe

Equipment

Large frying pan

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 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