If you like Asian spicy food? What about a nice and quick prawn stir fry noodles dish ready in a flash after coming back from work exhausted?
Well, if the answer is yes to all of the above, you have landed on the right page!
This makes a delicious family dish that will put a smile on all faces around the table.
What is prawn stir fry noodles?
Prawn stir-fried noodle is a popular Asian dish made by stir-frying cooked noodles with vegetables, prawns, and some seasonings. The dish is usually made with rice noodles, but can also be made with egg noodles or any other type of noodle. There are some common vegetables used in prawn stir-fry noodles including bell peppers, carrots, onions, mushrooms, and bok choy.
This dish is quick and easy to make and can be a delicious and satisfying meal.
It’s all about freestyle cooking here, a bit of imagination and creativity, and wow! You smashed it!
- prawns raw and deveined
- pork raw and cut into shreds
- spring onions or scallions
- sesame oil
- curry powder
- red bell pepper/capsicum
- cabbage Chinese or spring greens
- red chilies
- black pepper
- fresh ginger
- sugar snaps (peas)
- dry red chili flakes
- lemon juice
How to make delicious prawn stir fry noodles
- Prepare ahead all the veggies, and everything you need, and place all on a plate(s) as you wish. Also, soak the vermicelli in hot water
- Mix the sauce with some garlic and ginger
- Take out a deep pan or wok
- Cook in stages (see recipe card for further details)
- Garnish and serve while hot
As for veggies, I did use sugar snap peas, broccoli, kale, tat soi, or pak choi in the past, some might sound and look like “unconventional” ingredients, but the dish was yummy every time, so again, no right or wrong here, use whatever veggies you decide to use, you like or have in hand. My fridge is generally the ‘dictator’ of my dish to come on the table.
The most popular vegetables and proteins used in prawn stir-fry noodles tend to be:
- Red pepper/capsicum or the bell pepper
- Chinese cabbage
- Mange tout
- Mushrooms (if you fancy some really exotic ones)
- Shrimps (prawns)
- Chicken breast or thighs
- Pork loin or shoulder
- Beef - less usual or quite unusual (will need to be the right cut of meat, shredded and cooked fairly quickly so it remains tender).
- Duck breast
I did make this dish in the past with beef quite a few times and even with duck.
The beauty with this dish, like with much of my cooking, is that you can use whatever vegetables you like or have in hand, make it your own, with or without animal protein, very spicy or less spicy, with loads of noodles or fewer noodles so you can play with the ingredients exactly as you may wish.
As with almost all noodle dishes, adding add-ons in terms of proteins and veggies is entirely up to you and is very much a matter of taste and availability.
- Gluten-free - use rice vermicelli instead of noodles
- Extra Spicy - add a red chili or some red chili flakes when cooking
- Egg-free - add some beansprouts instead or simply leave the eggs out
Freestyle cooking in action.
Takeaway vs Homemade
Which one do you honestly prefer?
Well, question but no question about it really. What do you reckon I’m going to say here?! Yes, of course, it’s homemade. Homemade by far, for me, and here’s why:
1) it’s delicious (even more delicious than the restaurant one);
2) it is very quick indeed to make;
3) you know exactly what you’re putting in, NO artificial coloring, NO flavor enhancers, none of this nonsense;
4) it is indeed a very easy and super satisfying meal to make;
5) you can always choose a healthier option for the vermicelli or noodles such as brown rice ones or wholemeal;
6) you can eat it piping hot, super fresh, sizzling fresh, straight from the pan.
The only secret to success here is that all ingredients should be prepared ahead and well ready to be used.
Bring on the deep pan or a wok and let the cooking begin. Before you even realised this simple yet delicious prawn noodle stir fry dish, it will be ready already.
Are you convinced yet? Yes, I’m sure!
Other seafood recipes you may enjoy
A few more recipes you will like to try
- Prawn, radish, and cucumber open sandwich
- Succulent Exotic BBQ-ed Prawns
- Beef Hoisin Stir Fry
- Low Carb Prawn, Chorizo And Cauliflower Couscous
- Vegetarian Pesto Courgette N’ Carrot Noodles With Feta Cheese And Olives
- Delicious Duck On Soba Buckwheat Noodles
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below
and/or a review in the comment section further down the page if you liked the recipe. Thank you so much for stopping by!
Singapore-style noodles stir fried with shrimps and vegetables
- 250 g vermicelli dry weight
- 250 g prawns raw and devained
- 200 g pork raw and cut into shreds
- 4-5 spring onions scallions
- 2 cloves garlic
- 2 tablespoon sesame oil
- 1-2 tablespoon curry powder I used a blend
- 3 eggs slightly beaten
- 1 carrot shaved or julienned
- 1 red bell pepper capsicum
- 1-2 handfuls cabbage Chinese or spring greens
- 1-2 red chillies
- 1 pinch black pepper freshly ground
- 1 teaspoon fresh ginger grated on small grater
- 1 handful of sugar snaps (peas) to garnish * (optional)
- 1 pinch red chilli flakes dry approx ½ tsp
- 5-6 tablespoon fresh coriander to garnish
- ½ Lemon its juice to drizzle- optional
- 1 teaspoon dark soy sauce
- 2 tablespoon sweet soy sauce or 1 teaspoon sugar
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon chilli sauce
- ½ teaspoon Worcester sauce optional
- 1 clove garlic finely grated or chopped
- ½ teaspoon ginger freshly grated
- Start by making all the preparations ahead as this dish cooks in less than 10 minutes. Chop, shred, cut, grate all the veggies, everything you need and place all on plate(s) as you wish. Also soak the vermicelli in hot water. Keep an eye on them so that they won’t over cook and take out when ready. Set aside till needed later.
- In a separate bowl, mix all the sauces with some of the garlic and ginger.
- Shred the pork, place in a separate bowl/deep plate and marinade it into ½ the sauce.
- Take out a deep pan or wok, add half of the sesame oil (1 tbsp) and fry the pork with the curry powder. Cook for 1 or 2 minutes tossing occasionally.
- Add a pinch freshly ground pepper and the vegetables (spring onion, shredded or shaved carrot, red pepper and cabbage both cut julienne. Pour in the remainder of the sauce.
- Cook for a further 2 minutes tossing occasionally. Take this out, tip on to a plate and set aside for a little while.
- Using the same pan (might need a little wiping/cleaning) add the 2nd tablespoon of sesame oil, the shrimps and cook for 1 minute tossing them once or so until they change into a nice pink colour. Add the other finely chopped or grated garlic or grated and the grated ginger. Cook for 1 minute tossing a couple of times. Fire should be medium-high.
- Break the two eggs in the same pan with the prawns (or separately if you wish) and cook them, just don’t stir too much allowing them to cook and get nicely scrambled. Add 1 crushed dry red chilli but this is optional for extra heat for those that can handle quite spicy.
- Merge everything, pork and the vegetables and the vermicelli with the shrimps/prawns and egg and cook for a further minute or two to make sure the dish is nice and hot when served.
- Garnish with coriander, sugar snaps (if choose to use) and serve with a nice generous drizzle of lemon juice and of course some red chilly to add a nice kick if desired. Enjoy!