I’ve made this spicy prawn noodle stir fry at least 50 times in the past year. It’s my answer to those nights when I’m tired, hungry, and tempted to order takeaway. But here’s what I’ve learned: you can make something this delicious in less time than it takes for delivery to arrive.
Why you’ll love this prawn noodle recipe
The whole dish takes 15 minutes from start to finish. One pan, simple ingredients, and that perfect combination of chilli, garlic, ginger and soy sauce that makes Chinese cooking so addictive.
I love making prawn noodles [or shrimp noodles in the USA] during the week because they’re quick but feel special. The prawns cook fast, the broccoli adds that satisfying crunch, and there’s something about fresh noodles tossed in a hot wok that beats any takeaway.
Looking for other noodle dishes? Try my chicken chow mein or Singapore noodles recipe, too.
What makes this prawn noodle stir fry work
The secret is letting your noodles dry out completely after cooking. Wet noodles turn to mush in the wok. I learned this the hard way after several disappointing attempts.
The combination of chilli, garlic, ginger and soy sauce is a staple in Chinese cooking. These flavours marry perfectly with the delicate taste of king prawns and the vibrant green crunch of tender stem broccoli.
High heat is your friend here. Get that wok screaming hot before you start. This is what creates that slightly charred, restaurant-quality flavour you can’t get any other way.
What you need for spicy prawn noodles
Nothing fancy here – just ingredients you probably already have. I always keep frozen prawns, noodles, and fresh ginger on hand for exactly this kind of meal.
The tender stem broccoli adds colour and crunch, but you can swap it for whatever veg you have. I’ve used mange tout, baby sweetcorn, and even regular broccoli florets when that’s what’s in my fridge.
How to make prawn noodles step by step
Prep your noodles first
Cook the egg noodles in salted boiling water until soft. Drain them, run under cold water, and let them dry out in a colander for at least 5 minutes. This step makes all the difference.
Get your wok hot
Heat your wok or large pan until it’s properly hot. Add the vegetable oil and let it shimmer before adding anything else.
Stir fry in stages
Add the garlic, spring onions, ginger, chilli, prawns and broccoli all at once. Keep everything moving – stir fry for about 2 minutes while the prawns turn from grey to pink.
Toss with noodles
Add your dried noodles and mix thoroughly. Then pour in the soy sauce and sesame oil. Stir fry for another minute until everything’s coated and heated through.
Serve immediately while it’s hot. This doesn’t sit well – it’s best straight from the wok.
Can I substitute ingredients in this prawn noodle stir fry?
Yes, absolutely. This recipe is incredibly flexible and I’ve adapted it dozens of ways depending on what’s in my fridge.
Protein swaps: Chicken strips, pork, tofu, or even beef all work. Just adjust cooking times – chicken takes slightly longer than prawns.
Vegetable options: Mange tout, baby sweetcorn, peppers, pak choi, or regular broccoli florets. I’ve even used frozen stir-fry mix when I’m really short on time.
Noodle alternatives: Rice noodles, udon, or even rice. Each gives a slightly different texture, but all taste great.
Heat level: Not keen on spicy food? Just skip the chilli entirely. You’ll still have a delicious, flavourful stir fry without the heat.
Storage and leftovers
One of the best things about making this prawn noodle recipe is the leftovers. Stir fry noodles always taste amazing the next day – sometimes even better than when you first made them.
To store: Put any leftover prawn noodles in an airtight container and keep in the fridge for up to three days. Reheat thoroughly in the microwave or back in the wok with a splash of water.
To freeze: These freeze beautifully for up to three months. Let them cool completely first, then portion into freezer bags. Defrost thoroughly in the fridge overnight before reheating.
Reheating tip: Add a tiny splash of water or soy sauce when reheating to bring back that fresh-cooked texture.
What to serve with prawn noodles
A bowl of these delicious noodles is pretty much a meal in itself. They’re filling, packed with protein from the prawns, and have your veg covered with the broccoli.
But if you eat the Chinese way, you’ll know that lots of dishes can be put on the table so everyone can dig in. If you’re having a family meal or entertaining, these work brilliantly alongside:
- Spring rolls – shop-bought or homemade
- Prawn crackers – always a crowd pleaser
- Stir fried greens – pak choi with garlic is my go-to
- Steamed dumplings – for a proper feast
I often just serve these on their own for a quick weeknight dinner, maybe with some prawn crackers on the side.
Frequently asked questions
How long do prawn noodles take to make?
This recipe takes just 15 minutes from start to finish – perfect for busy weeknights. Most of that time is cooking the noodles. The actual stir frying takes about 3 minutes.
Can I make this with cooked prawns? Yes, absolutely. If you’re using pre-cooked prawns, add them at the very end just to heat through for 30 seconds. Any longer and they’ll turn rubbery.
What type of noodles work best? Medium egg noodles are ideal for this recipe, but you can use rice noodles, udon, or whatever you have in your cupboard. Each gives a slightly different texture but all taste great.
How spicy is this dish? It’s medium spicy with one red chilli. Remove the seeds for less heat, use half a chilli, or skip it entirely if you don’t like spice. The dish is still delicious without any heat.
Can I meal prep prawn noodles? You can prep the ingredients ahead – chop the veg, measure the sauces, and have everything ready. But I’d cook it fresh rather than making it days ahead. The texture is best when it’s freshly made.
Do I need a wok? A wok is ideal because of the high heat and shape, but a large frying pan or sauté pan works fine. Just make sure whatever you use is big enough to toss everything without it spilling over.
More Asian recipes you’ll love
If you enjoyed these prawn noodles, you’ll love these other quick Asian recipes:
- Easy Chinese chicken chow mein – another 15-minute winner
- Singapore noodles – curry-spiced and delicious
- Easy shrimp and chicken fried rice – just like takeout
- Delicious sesame prawn toast – in the airfryer
Super quick prawn noodles stir fry
Ingredients
- 300 g medium egg noodles
- 250 g raw king prawns
- 150 g tender stem broccoli sliced thinly, trim thicker stalks
- 1 small red chilli chopped [and deseeded depending on how hot you like it]
- 2 spring onions finely sliced
- 2 garlic cloves finely chopped
- 2 tsp lazy ginger or fresh ginger finely chopped
- 2-3 tbsp light soy sauce
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
Instructions
- Cook the egg noodles in salted boiling water until soft. Drain and run under cold water and let them dry out in a colander. To stir fry noodles, it is better when noodles are dry rather than wet and sloppy.
- In a wok or large pan, heat the vegetable oil, then add the garlic, spring onions, ginger, chilli, prawns and broccoli. Stir fry for 2 minutes while the prawns become less translucent, and then add the noodles.
- Make sure to thoroughly mix all the noodles with the other ingredients, then add the soy sauce and sesame oil, and continue to stir fry for another minute.
- Serve immediately.
Notes
- Kid-friendly version: Don’t add the chilli if your kids aren’t keen on spicy food
- My top tip: The secret to restaurant-quality noodles at home is getting your wok screaming hot before you start. Don’t be afraid of the heat – that’s what creates that slightly smoky, charred flavour that makes stir fry so good.
- Dried noodles are essential: This is the number one mistake people make. If your noodles are wet when they hit the wok, they’ll turn mushy. Let them dry in the colander for at least 5 minutes after draining.
- Don’t overcrowd the pan: If you’re doubling the recipe, cook in two batches. Too much in the pan at once lowers the temperature and you’ll end up steaming rather than stir frying.
Nutrition
Did you make this easy prawn noodle recipe?
Please let me know how it turned out for you or what variation you made of this prawn noodle recipe. Leave a comment below and tag @cooksimplyathome on Instagram. If you’d like more food inspiration, check out my index.
This recipe was not only quick but delicious too, I didn’t have light soy sauce and used a small amount of dark and some oyster sauce, I could eat this everyday it was gorgeous 👏🏻👏🏻👏🏻
I am so glad you enjoyed it.
Very nice but tender stem broccoli is not ideal for slicing thinly – and it will never cook properly in 2 minutes. I put my broccoli in the microwave first.
I tend to chop the tender stem diagonally, across the whole length into smaller pieces. I do like the texture of very crunchy broccoli but that’s a great idea softening them up in the microwave first