Cooked - Prawn (shrimp) Noodle Stir Fry

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Home Pricing Community My Recipes

Prawn (shrimp) Noodle Stir Fry

4.0

350 g (¾ pound) peeled, deveined prawns (shrimp) (~20 large, fully defrosted if frozen)

450 g (1 pound) Hokkien noodles (substitute: egg noodles, udon, Singaporean noodles)

2 cups sugar snap peas (or snow peas, ~2 large handfuls)

2 cups bean sprouts (~2 large handfuls)

1 carrot (cut into matchsticks)

3 green onions (cut into 4cm/1½ inch lengths)

3 cloves garlic (minced)

2 tbsp oil (neutral-tasting or olive oil)

1 tbsp dark soy sauce

1 tbsp soy sauce

½ tbsp oyster sauce

1 tbsp cooking rice wine

½ tsp sesame oil

1 tsp sugar

Loosen fresh Hokkien noodles according to packet instructions. Drain and set aside.
Pull woody strings off sugar snap peas.
Rinse and pat dry defrosted prawns with paper towels to remove excess liquids.
In a small bowl, combine all seasoning ingredients. Mix well with a teaspoon and set aside.
In a large wok or non-stick frying pan add oil, garlic, carrots and white parts of green onions. Stir fry on high heat for about 1 minute then add prawns.
Spread prawns out into a single layer to ensure each piece gets direct heat from the pan/wok which will maximum caramelisation. Flip the prawns after 1 minute and cook the other side for 1 minute.
Add sugar snap peas and toss well for a minute.
Add noodles and seasoning ingredients. Toss noodles with ingredients in the pan/wok for about 2 minutes.
Add green parts of the green onions and bean sprouts. Toss through for 1 minute and serve.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir Fry

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 19 weeks ago

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