A quick and delicious stir fry noodle dish with succulent prawns, fresh vegetables, and a spicy kick of chili. Perfect for a weeknight dinner!
Ingredients
- For the sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon chili garlic sauce (adjust to taste)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- For the stir fry:
- 200g prawns, deveined and shelled
- 200g egg noodles or rice noodles
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 100g broccoli florets
- 1 handful snap peas
- 2 spring onions, chopped
- 1 red chili, finely sliced (optional, for extra heat)
- Fresh coriander leaves, for garnish
- Lime wedges, for serving
Instructions
- Prepare the sauce:
- In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, chili garlic sauce, sesame oil, rice vinegar, and sugar. Set aside.
- Cook the noodles:
- Cook the noodles according to the package instructions. Drain and set aside.
- Cook the prawns:
- In a large wok or frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the prawns and stir-fry for 2-3 minutes until they turn pink and are cooked through. Remove from the pan and set aside.
- Stir-fry the vegetables:
- In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the onion and garlic, and stir-fry for 1 minute until fragrant.
- Add the bell pepper, carrot, broccoli, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Combine everything:
- Return the prawns to the pan, and add the cooked noodles. Pour the sauce over the top and toss everything together to combine. Cook for another 2-3 minutes until everything is heated through and well coated with the sauce.
- Serve:
- Garnish with chopped spring onions, sliced red chili (if using), and fresh coriander leaves. Serve immediately with lime wedges on the side.
Enjoy your Chilli Prawn Stir Fry Noodles!
