Super-fast prawn noodles

Prep: 5 mins Cook: 10 mins


Serves 4
A flavoursome Chinese-style dish, ready in 15 mins

Nutrition and extra info

Nutrition: per serving

  • kcal277
  • fat4g
  • saturates0g
  • carbs33g
  • sugars6g
  • fibre2g
  • protein29g
  • salt3.82g
Save to My Good Food
Please sign in or register to save recipes.


  • 1l chicken stock (we used Knorr Touch-of-taste)
  • 2 tbsp oyster sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • large piece fresh root ginger, shredded into thin matchsticks
  • 300g peeled king prawns (raw would be better, but cooked are fine)
  • 4 bok choi, each cut into quarters
  • 2 sachets straight-to-wok noodles
  • 4 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. In a wok or large saucepan, bring the stock to the boil. Stir the sauces into the stock, then add the ginger. Simmer for a moment, then add the prawns: if raw, simmer for 2 mins until they turn pink; if cooked, add together with the bok choi, then cook for 2 mins more until just wilted.

  2. Slip all the noodles into the broth, then gently stir to loosen them. Bring the liquid back to a simmer, then cook for 2 mins more to warm them through. Scatter with spring onions and serve straight from the wok, using tongs for the noodles and a ladle for the broth.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (35)

betsyvriend's picture

I was coming home late one night and fancied something really quick and relatively healthy. This recipe is so, so tasty - I added an ageing red chilli and a lil Tabasco for spice and it was delectable, so simple to make and really satisfying. Will definitely make again.

AimeeRose90's picture

Really lovely and easy dish but I think it could do with a bit more flavour - maybe a little extra hoisin sauce or an extra bit of stock flavour would do the trick.

Manuruletigger's picture

Has anyone made this recipe using vegetable stock instead of chicken stock? I love the original but need to addapt slightly for a vegetarian at our dinner party :)

hwl's picture

if your vegetarian is a pescatarian use a fish stock cube but you an use a vegetarian stock cube. I always use fish stock cubes for fish/seafood recipes rather than chicken

Manuruletigger's picture

Absolutely loved this recipe, we added a green chilli to spice it up and it was amazing, i always want it now! Tried it without the chilli and found it a little bland, could only taste the stock really. We have added sugar snap peas and babycorn, also really nice!

andreamferns's picture

Fantastic... Even add other veg

kaseymitsuri's picture

It was okay.. Tasty

vicstinson's picture

i used chicken pieces instead of prawns but it still worked well; so well in fact this amount only served two. good meal when really short of time!

mfischer's picture

This is a great recipe... So easy, so balanced, so great. One that has made my list of favorites, and that's a hard list to get into ;)

f you don't have Hoi Sin sauce, make your own by combining 4 tablespoons soy sauce, 2 tablespoons kecap manis, 1 tablespoon honey, 2 teaspoons white wine vinegar, 1 clove finely chopped garlic, 2 teaspoons sesame oil, 1/2 birdseye chili, 1/8 teaspoon black pepper.

maurissareader's picture

Very tasty and very quick. I added sugar snap peas and sliced chestnut mushrooms. halved it for 2, but still had 2 packs of noodles to suit the greedy BF :0)
Would add the raw prawns right at the end as they were a little tough.

skb001's picture

I used curly cale instead of Bok choi because I couldn't find it in the supermarket. It was fantastic.

triciabrennan's picture

Lovely and light. Added a green chilli to spice it up and would definitely make it again

lizleicester's picture

Clever daughter made this substituting savoy cabbage for bok choi and soy sauce instead of hoisin. Didn't have noodles either because we spent all afternoon eating cupcakes!

sanjay_rajpurkar's picture

Wow...very simple to cook even with limited ingredients if you don't have all and ready in 15 mins.
Wife loved it!

zoebrealey's picture

Brilliant! I loved this and it went down well with my bf too. We'll make this over and over again I'm sure.

emilyduncan's picture

Really delicious. I had some homemade chicken stock which I think made the flavour better. Very quick and very easy.

lisethornton's picture

I made the soup part for this and it was disgusting - very bland and nothing like a usual Asian soup. I threw it away and put the other ingredients into a wok to make a stir fry instead, using the oyster, hoisin and fish sauces to flavour it - it was delicious!

ladder5's picture

This sounds lovely, i can't wait to try this out.

sairajaine's picture

Great family meal, added a large piece of chopped fresh ginger so the liquid was too hot for my 8 year old, but will do it again as it packed a punch.


Questions (1)

Manuruletigger's picture

Has anybody made this using vegetable stock instead of chicken stock? I love this reipe but have a vegetarian in our dinner party tonight and still want to cook it!

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…