Prawn & black pepper stir-fry

Prawn & black pepper stir-fry

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(1 ratings)

Prep: 5 mins Cook: 10 mins


Serves 2
A quick and easy stir-fry to rival the Chinese take away

Nutrition and extra info

Nutrition: per serving

  • kcal293
  • fat13g
  • saturates2g
  • carbs26g
  • sugars13g
  • fibre2g
  • protein21g
  • salt4.02g
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  • 1 tsp black peppercorns, crushed
  • 200g pack frozen raw prawn, defrosted and drained



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 125g stir-fry pack mixed vegetable and noodles
  • 120g sachet oyster sauce


  1. Put the crushed peppercorns into a medium bowl, then toss with the prawns and a little salt. Heat 1 tbsp oil in a wok or frying pan over a high heat. Add the prawns and fry for 30 secs without turning. Stir and leave for another 30 secs-1 min until pink. Set aside.

  2. Heat the rest of the oil in the pan and stir fry the veg and noodles according to pack instructions. Push to the side of the pan, pour the oyster sauce into the empty side, then heat until it bubbles. Toss the prawns back into the pan and stir into the sauce with the noodles and veg for 30 secs until hot.

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Comments (2)

snadamson's picture

Made this one with squid as well as prawns, and just used red pepper, carrot and green beans as they were the veg we had. It was super tasty for something so simple (I doubled the amount of black pepper so it was quite hot but tasted great).

minnyboy's picture

I love this one, really easy to make I usually put a bit more veg in though

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