Garlic chilli prawns with sesame noodles

Garlic chilli prawns with sesame noodles

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(4 ratings)


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Cooking time

Ready in 20 mins

Skill level



Serves 4

A speedy, Asian-influenced stir-fry of jumbo juicy seafood, crunchy beansprouts and a sweet and spicy sauce

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 250g medium egg noodles
  • 1 tbsp sesame oil, plus extra to serve (optional)
  • 1 tbsp groundnut oil
  • bunch spring onions, thinly sliced lengthways
  • 300g bag beansprouts
  • 4 garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • 400g raw peeled tiger prawns
  • 1 tbsp soft brown sugar
  • 1 tbsp dark soy sauce

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  1. Cook the noodles following pack instructions, then rinse with cold water and drain. Toss with 1 tsp of the sesame oil.
  2. Heat 2 tsp of the groundnut oil in a non-stick wok. Stir-fry most of the spring onions and all the beansprouts for a couple of mins until tender. Add the noodles and warm through. Stir through the remaining sesame oil and tip out of the wok onto a serving dish.
  3. Carefully wipe out the wok and add the remaining groundnut oil. Toss in the garlic and chilli, and cook for 10 secs. Pop in the prawns and stir-fry for a couple of mins until they have just turned pink. Stir in the sugar and soy, then bubble until the sugar has melted and prawns are cooked through. Spoon on top of the noodles and sprinkle with the remaining spring onions. Add an extra drizzle of sesame oil, if you like.

Recipe from Good Food magazine, June 2012

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Show comments
Gilljones42's picture

Really disappointing, no flavour at all, despite adding some carrot matchsticks. Don't bother.

badzilla's picture
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I used the printed as inspiration to my own concoction, and so as a consequence there were quite a few changes. I was making for myself and so used half a pack of raw king prawns which is about 170g. I replaced the beansprouts with mange tout; I used rice noodles instead of medium egg noodles; I used two cloves of garlic, but retained the printed amounts of soft brown sugar and soy sauce. I determined that one red chilli would be too much so halved it. For my complete review and photo, see my blog at

Frantic Flapjack's picture
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I used a 250g pack of mushroom instead of the beansprouts. It turned out well and was quick to make.



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