This healthy and simple Garlic Prawns with Noodles uses juicy fresh prawns tossed through a garlic, ginger and sweet chili sauce with chewy noodles, broccoli, spring onions and sesame seeds sprinkled on top.
- Quick and easy stir fry noodles with prawns in 20 minutes
- Juicy prawns with garlic flavors and chewy noodles
- Use uncooked raw prawns or frozen prawns for best results
- Swap out broccoli for your snow peas
- Make it with udon noodles, rice noodles, fresh egg noodles, hokkien noodles or singapore noodles, cooked to packet instructions.
- Easy to make it more or less spicy
- Makes 4 delicious servings. Noodle dishes are my favorite!
- No added sugar, and no honey. Uses sugar free sweet chili sauce.
- Prawns/Shrimp: I use fresh prawns that already had the head and tail removed and the shell and intestinal tract removed purely for convenience sake to save time during the week. Check out the recipe notes below for using frozen prawns and for using fresh prawns with tails on
- Garlic and Ginger: Whilst fresh garlic and ginger will provide more taste and flavour, you can certainly use crushed garlic from a jar and minced ginger from a jar although. If you love a lot of flavour, you may want to use a little extra from the jar as it can sometimes be not as strong as using fresh garlic and ginger.
- Light Sweet Chilli Sauce: I use the “Ayam” Light Sweet Chilli Sauce which has a fraction of the calories of regular sweet chilli sauce. Its available from the Asian aisle from Coles in Australia. Alternatively you could make your own sugar free sweet chilli sauce
- Chicken Stock/Broth: Premade or powdered works just fine. You could even use vegetable stock however it won’t have as much flavour.
- Noodles: Make it with udon noodles, rice noodles, fresh egg noodles, hokkien noodles or singapore noodles, cooked to packet instructions.
- Cornflour/Cornstarch: This helps to thicken the sauce and the heat from the stove will activate the cornflour/cornstarch to create a saucy consistency.
- Sesame Seeds: white or black, these add a nutty textural element and are nice but if you don’t have them it doesn’t make a lot of difference. Toasting the sesame seeds in a pan for a minute or two would be a nice touch if you have time.
- Soy Sauce: Regular soy sauce is what I use to add a savoury saltiness to bring the dish alive
- Lime: a squeeze of lime juice at the end adds freshness and a zingy flavour that counterbalances the saltiness from the soy sauce.
I love prawn recipes because they cook super quick and they take on flavor really well. Some of my favorite prawn dishes to cook are Thai Prawn Salad, Creamy Garlic Prawns with Rice, and Garlic Prawn Risotto.
How To Make
- Cook Prawns: Heat a large wok on a medium high heat and add prawns, 1 teaspoon of garlic and 1 teaspoon of vegetable oil. Move around the pan continuously for 2 – 3 minutes until prawns are cooked, going from translucent to white. Remove prawns from pan and set aside.
- Heat broccoli and Noodles: Add 1 teaspoon vegetable oil, diced broccoli and noodles to pan. Work quickly to toss and heat through until broccoli is tender, then remove from heat.
- Heat Sauce: Add all ingredients for sauce into a jug and stir with a whisk until combined and there are no lumps. Add skillet back onto stove on high heat and pour sauce over, stirring continuously. It will thicken quickly.
- Add it all together: Add cooked prawns back in and stir through.
- Serve: Serve immediately with sesame seeds sprinkled on top with fresh thinly sliced spring onion. I also love squeeze of lime juice and a splash (about a tablespoon) of soy sauce
- Prep First: Have all ingredients ready before cooking to ensure a smooth process.
- High Heat for Stir-Frying: Use high heat for quick, vibrant stir-frying. Keep ingredients moving to prevent burning.
- Avoid Overcooking Prawns: Cook prawns just until pink and opaque to prevent a rubbery texture.
- Using Frozen Prawns: if fresh prawn aren’t available , using frozen is a great choice. Drfrost them overnight in the fridge, drain off excess moisture and pat dry with kitchen towel before adding into the wok.
- Chicken Variation: Adding thinly sliced pieces of chicken works well. I like to cook the chicken pieces separately in a pan, then add to the wok at the end to stir through and combine
- More Spicy: add 1 to 2 teaspoon of chilli paste or fresh diced chilli to the sauce. Additionally sliced red chilli can be added on top to serve if you like it quite spicy.
- Sesame Oil: A drizzle of sesame oil at the end, gently tossed through I find gives noodle dishes a lovely earthiness and complements that other flavors.
- Oyster Sauce: 1 tablespoon of oyster sauce for richness and to add a golden colour
- Hoisin Sauce: 1 tablespoon of hoisen to add another savoury layer and to add depth of flavour
- Sichuan Pepper: ¼ to ½ teaspoon will add heat and fruity spiciness. Use it sparingly as a small amount adds a lot of flavour
- Red Pepper Flakes: For additional heat, sprinkle on to op to serve
- More Garlic: double the amount of garlic or use a combination of fresh garlic, garlic powder, and minced garlic in a jar. Perhaps a tough of garlic salt as well, however if using soy sauce, this will provide saltiness as well.
- More Ginger: will add a subtle layer of heat and zing. Adding fresh grated ginger or even thinly sliced pieces of ginger adds freshness to the dish.
- Teriyaki sauce: Instead of sweet chilli, you could substitute for a teriyaki store bought sauce or make your own sugar free healthy teriyaki sauce
- Water Chestnuts: These come in a can and are available in the Asian aisle from the supermarket. Drain the liquid off and use whole or chopped for added fresh crunch
- Baby Corn Spears: You can also buy these canned in the Asian aisle. Drain and slice in half or chop into thirds for extra crunch. These are already cooked so just need to be heated through.
- Bok Choy: Add fresh bok choy for added colour and fibre
- Carrot: Thinly slice carrots so they cook quickly
- Zucchini: Cut into lengths and add with noodles. It will cook quicker than carrot
- Spinach: Toss in a few fresh spinach leaves at the end for a protein and fibre boost. They will wilt down very quickly and only need around 20 to 30 seconds on the heat.
- Cashews: these make a great addition, especially if you lightly roast them first as they add a nice toasty richness and crunch to the dish. Add them in at the last minute and toss through or sprinkle some on top to serve.
This garlic prawn noodles is simple and so easy to make to your specific tastes, whether you want it more or less spicy, extra crunch, more veges, or extra saucy. Its truly versatile dish that you can have on the table in under 20 minutes.
Garlic Prawns with Noodles
- 500 grams Uncooked prawns - shelled and deveined, head and tail removed
- 1 tablespoon Crushed garlic
- 1 teaspoon vegetable oil
- 1 teaspoon vegetable oil
- 1 cup Diced broccoli
- 1 tablespoon sesame seeds
- ¼ cup Spring onions - thinly sliced
- 2 packets Precooked noodles - (see note 3)
- Squeeze of lime
- Dash of soy sauce
- Heat non stick skillet on a medium high heat and add prawns, 1 teaspoon of garlic and 1 teaspoon of vegetable oil. Move around the pan continuously for 2 – 3 minutes until prawns are cooked, going from translucent to white. Remove prawns from pan and set aside.
- Add 1 teaspoon vegetable oil, diced broccoli and noodles to pan. Work quickly to toss and heat through until broccoli is tender, then remove from heat.
- Add all ingredients for sauce into a jug and stir with a whisk until combined and there are no lumps. Add skillet back onto stove on high heat and pour sauce over, stirring continuously. It will thicken quickly.
- Add cooked prawns back in and stir through.
- Serve immediately with sesame seeds sprinkled on top with fresh thinly sliced spring onion. I also love squeeze of lime juice and a splash (about a tablespoon) of soy sauce
- Sweet Chilli Sauce: There are several varieties of light and sugar free sweet chili sauce available at the supermarket these days. One of the most common is the brad Ayam Light Sweet Chili Sauce. There is also a brand called Mingle Sugar Free Sweet Chilli Sauce. I also make my own sweet chilli sauce.
- Prawns: If using frozen frawns, make sure to defrost first and pat off any excess moisture before cooking. Remove intestinal tract from prawns before cooking.
- Types of Noodles: Make it with udon noodles, rice noodles, fresh egg noodles, hokkien noodles or singapore noodles, cooked to packet instructions.
- Sesame Oil: I love a little drizzle of sesame oil stirred through at the end before serving for additional flavor. Don't overdo it though. A little goes a long way.
- Storing leftovers: store in an airtight container for 2 days. Reheat in microwave, or in a wok with a little oil.
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.