This healthy Prawn Stir fry Noodles contains plump juicy prawns tossed through a garlic, ginger and sweet chilli sauce with wholegrain noodles, broccoli and sesame seeds sprinkled on top. Just 10 minutes of prep and on the table in under 20 minutes, this is an easy thai inspired dish with warm, subtle flavours.
- Quick and easy to make in under 20 minutes
- Use fresh or frozen prawns or shrimp
- Swap out broccoli for your favourite veges
- Uses store bought pre cooked noodles to cut down on prep time
- Make it with thick or thin noodles – your preference !
- Easy to make it more or less spicy
- Easy to make it low carb using a low calorie noodle (suggestions below)
- Makes 4 delicious servings
- 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: I love to use “Wokka: wholegrain noodles, however you could use any type of pre-cooked noodle(thin or thick) where all you have to do is take it out of the packet and heat it through.
- 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 cooking with prawns because they cook super quick and they take on flavour really well. Some of my favourite prawn dishes to cook are Thai Prawn Salad, Creamy Garlic Prawns with Rice, and Garlic Prawn Risotto.
How To Make
- Cook Prawns: 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.
- 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
- Using Fresh Prawns: I like to buy fresh prawns with the heads and tails already removed, however you can certainly use fresh prawns with tails left own. Just make sure to remove the heads, intestinal tract and shell before cooking.
- Type of Prawn: King prawns are great to use if you like big pieces, otherwise you could choose a smaller and probably more affordable prawn.
- 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.
- Other Proteins: 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
- Soy Sauce and Lime: These two ingredients really add a lot of flavour to this dish and give it a nice savoury saltiness that makes you want to go back for more.
- 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.
- Less Spicy: Add a 1 tablespoon of honey to tone down the flavours.
- Make it more “Saucy”:
- 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.
How to Make It Low Calorie and Low Carb
This recipe is easy to make low carb and to significantly reduce the calories by swapping out the noodles with an alternative:
- Zucchini Noodles (Storebought or make your own with a spiralizer)
- Edamame or BlackBean Noodles (available from Coles and Woolworths in Australia)
- Konjac Noodles (Slendier and Changs brand available from Coles and Woolworths in Australia)
This garlic prawn stir fry 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.
Prawn Stir Fry 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 Wokka Precooked noodles
- 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
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.