Go Back
Shrimp Stir Fry Noodles

Shrimp Stir Fry Noodles

A quick and delicious weeknight meal featuring succulent shrimp, crisp vegetables, and tender noodles all tossed in a savory homemade stir fry sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 515
Ingredients Method Notes

Ingredients
  

  • 400 g raw king prawns peeled and deveined
  • 300 g medium egg noodles
  • 1 tbsp vegetable oil or other neutral oil
  • 3 cloves garlic finely minced
  • 2 cm piece of fresh ginger peeled and grated
  • 1 red bell pepper deseeded and thinly sliced
  • 1 yellow bell pepper deseeded and thinly sliced
  • 1 large carrot peeled and julienned
  • 4 spring onions sliced into 2cm pieces, whites and greens separated
For the Stir Fry Sauce
  • 60 ml light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp honey or maple syrup
  • 1 tbsp toasted sesame oil
  • 1 tbsp cornflour
  • 2 tbsp water
For Garnish (Optional)
  • 1 tsp sesame seeds
  • A handful of fresh coriander chopped

Method
 

  1. Cook the Noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions, usually for about 4-6 minutes. Drain them in a colander and rinse immediately with cold water to stop the cooking process and prevent them from sticking. Set aside.
  2. Mix the Sauce: In a small bowl, whisk together all the sauce ingredients: light soy sauce, dark soy sauce, oyster sauce, honey, sesame oil, cornflour, and water. Keep whisking until the cornflour is fully dissolved and there are no lumps. Set this aside.
  3. Prepare the Prawns: Pat the peeled prawns completely dry with a paper towel. If they are large, you can slice them in half horizontally. Season them lightly with a pinch of salt and black pepper.
  4. Start the Stir Fry: Place a large frying pan or wok over a high heat. Add the vegetable oil and let it get very hot – you should see it shimmer. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until they become intensely fragrant. Be careful not to let them burn.
  5. Cook the Prawns: Add the dried prawns to the pan in a single layer. Cook for 1-2 minutes per side until they turn pink and opaque. What works best for me is to remove the prawns from the pan at this point and set them aside. This ensures they don't overcook and become tough while you cook the vegetables.
  6. Sauté the Vegetables: Add the sliced bell peppers and julienned carrots to the hot pan. Stir-fry for 3-4 minutes. You want them to become tender but still retain a bit of a bite. Add the white parts of the spring onions and cook for another minute.
  7. Combine Everything: Return the cooked prawns to the pan. Add the drained noodles. Give the sauce a final quick whisk and pour it all over the contents of the pan.
  8. Thicken the Sauce: Using tongs, toss everything together continuously for 1-2 minutes. The heat will activate the cornflour in the sauce, causing it to thicken and coat everything in a beautiful, glossy glaze.
  9. Finish and Serve: Turn off the heat. Stir in the green parts of the spring onions. Serve the shrimp stir fry noodles immediately, garnished with a sprinkle of sesame seeds and fresh coriander, if you like.

Notes

For best results, ensure your wok or pan is very hot before adding ingredients. This creates a signature sear and keeps vegetables crisp.