A bowl of Asian prawn noodles

Asian prawn noodles

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(5 ratings)

Prep: 20 mins Cook: 5 mins


Serves 2

Whip up this healthy noodle pot in no time. The spicy, sour Asian flavours match with leftover chicken, too, which you can add at the end instead of prawns

Nutrition and extra info

Nutrition: Per serving

  • kcal245
  • fat2g
  • saturates0g
  • carbs35g
  • sugars6g
  • fibre6g
  • protein19g
  • salt2.2g


  • 2 nests wholewheat noodles
  • 3 garlic cloves, finely grated
  • 1 tbsp finely grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • handful coriander, leaves and stalks chopped but kept separate
  • ½ - 1 red chilli, thinly sliced and deseeded if you don’t like it too hot
  • 1 tbsp tamari



    Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…

  • 4 spring onions, sliced at an angle
    Spring onions

    Spring onion

    sp-ring un-yun

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

  • 125g sugar snap peas
  • 160g beansprouts, well rinsed


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 100g cooked prawns



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

  • 1 lime, zested and juiced



    The same shape, but smaller than…

  • small pack mint leaves (optional)
  • sesame oil, to serve (optional)


  1. Put the noodles in a bowl, pour over enough boiling water to cover, set aside to soak for 5 mins, then drain.

  2. Meanwhile, pour 450ml water into a wok or wide pan and add the garlic, ginger, coriander stalks, chilli, tamari, spring onions and sugar snaps. Bring to the boil and simmer for 3 mins, then add the noodles and beansprouts to heat through.

  3. Stir in the prawns, lime zest and juice, coriander leaves and the mint, if using. Return to the boil until steaming hot and serve in deep bowls, drizzled with a dash of sesame oil, if you like.

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