Prawn Stir Fry Noodles

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!

Ingredients

• vermicelli 
• prawns raw and deveined
• pork raw and cut into shreds
• spring onions or scallions
• garlic
• sesame oil
• curry powder 
• eggs 
• carrots
• red bell pepper/capsicum
• cabbage Chinese or spring greens
• red chilies
• black pepper 
• fresh ginger 
• sugar snaps (peas) 
• dry red chili flakes
• coriander 
• 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
• Enjoy!

Variations

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
• Beansprouts
• Mange tout
• Carrots
• 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).
• Tofu
• 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.

Substitutions

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.

Tips

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

This Singapore-style noodles is definitely a stir-fry classic, super easy to make home so no more take-aways, right? Packed with goodness and flavour. Delicious!

5 from 23 votes

Print Pin Rate

Course: Main Course, Main Dish

Cuisine: Asian, Ramona's Cuisine

Prep Time: 18 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 619kcal

Author: Ramona Sebastian

Cook Mode

Ingredients

• ▢ 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

Sauce:

• ▢ 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

Metric - US Imperial

Instructions

• 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!

Notes

Cooking the vermicelli.... I usually do this by boiling the kettle and leave it to settle for a couple of minutes and then pour the water over the vermicelli and cover with a plate.

Allow them to soak for about five minutes. Check them to make sure they are cooked as you like, I prefer them al dente and truthfully, it is the only way I would eat any pasta/noodle dish. 

I would not forgive myself making some overly cooked mushy vermicelli.

If you pour the water on straight away as it stops boiling it might cook them even quicker so I always recommend you try them and see when they have reached the cooking point that you desire, then rinse them with cold water and set aside.

The amount of vermicelli or noodles to use .... Again this is something that you can decide whether you want them to be loaded with vermicelli or less noodles and more vegetables and protein just like I did.

Kids do love plenty of noodles on their plate and I have to give it to them - I do agree with them, there is something vermicelli. They are by far one of my faves. I usually use the wholegrain ones as they taste super nice.

What curry powder to use ....

I have used a blend of Chinese curry powder, Sri Lankan curry powder or Thai curry powder. This is because I cann never behave when it comes to blending things, new combinations to see what I like. This combination did stand out.

Again there is no right or wrong depending on which curry powder you like most and feel comfortable with using.

I am very adventurous when it comes to curry powders and the levels of heat but not everybody is.

Fancy this vegetarian or vegan....

It cannot get any easier, just leave out the meat or the seafood and replace with vegetarian options such as tofu or plenty of vegetables.

Sugar snaps .... I love them raw for extra texture but feel free to cook them if you like or leave out completely.

Can vermicelli noodles be frozen ?....

yes, they can but will need to be way undercooked so they do not get mushy. I pesonally would never bother freezing them for two reasons:

1. they cook super fast 

2. they will never taste the same as freshly cooked. 

Seriously, this dish is super fast to make as you could gather so I would never bother with freezing. Besides, I am a true advocate for freshness, freshly cooked food, the fabulous taste of freshness....nothing like it. 

Now, you need to tell me if you have made this dish, how was it and need to see some pictures please! 

Did you prepare this delish quick dish?

 

Please do let me know how you liked it, did you give it any twist by using different ingredients, what were these and how did it turn out for you?  If you liked it, made it or got inspired, please leave a comment below or even share a picture on Instagram with the hashtag #ramonascuisine. 

 

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Thank you for stopping by and I do hope you’ll check my blog again to see what’s new, all amazing cooking ideas and easy delightful family recipes. 

 

Have a wonderful day! 

 

Enjoy!

Nutrition

Calories: 619kcal | Carbohydrates: 71g | Protein: 29g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 316mg | Sodium: 987mg | Potassium: 480mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3933IU | Vitamin C: 68mg | Calcium: 154mg | Iron: 4mg

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