Cheat's chilli prawn noodles

Cheat's chilli prawn noodles

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(16 ratings)

Prep: 30 mins - 40 mins


Serves 4
Versatile, low in fat, and made from storecupboard stables, customise these spicy noodly according to taste - or convenience

Nutrition and extra info

Nutrition: per serving

  • kcal311
  • fat10g
  • saturates1g
  • carbs29g
  • sugars0g
  • fibre2g
  • protein29g
  • salt4.76g


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 medium onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 heaped tbsp coriander purée (from a tube)
  • pinch of crushed dried chillies, to taste



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 400g can chopped tomatoes with garlic



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 heaped tbsp tomato purée
  • 1 tbsp vegetable bouillon powder
  • half a 250g pack Chinese egg noodles
  • 400g frozen prawns (large North Atlantic ones are tender and juicy)



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


  1. Heat the oil in a wok or deep frying pan. Toss in the onion, squeeze in the coriander purée and sprinkle over the crushed chillies to taste (go easy at this stage). Stir fry for 5 minutes until the onion is softened but not browned.

  2. Pour in the tomatoes and 11⁄2 canfuls of hot water, add the tomato purée and sprinkle over the bouillon powder. Season well. Bring to a bubble, stirring, then lower the heat a little and let the sauce simmer for about 15 minutes until slightly reduced but still sloppy. While the sauce is simmering, break the noodles into a bowl and pour in enough boiling water to cover. Stir and set aside.

  3. When the sauce is ready, drain the noodles and tip them into the sauce with the frozen prawns. Stir well and heat through for 2 minutes only – just to defrost and heat the prawns. Taste for seasoning and add more chilli flakes and a little sugar if you like. Serve in bowls with spoons and pass round chunky hot bread for scooping up the last of the sauce.

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Comments, questions and tips

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27th Feb, 2016
Really good! I added coriander pesto instead of puree, and some fresh chillies plus some mushrooms. I had fresh prawns, so fried them separately and added to the mixture at the end. It is going on a regular dish list :)
11th Sep, 2012
I usd a little praprika to bring more flavour to the prawns. Really nice but did take the sauce a while to reduce. will be cooking again.
2nd Aug, 2011
Super yummy! I also added some ground ginger and a splash of soy sauce. Will definitely be cooking this again.
1st Jun, 2011
Nice, spicey prawn dish - made a nice change to the standard prawn stir fry, although it takes a while for the sauce to reduce enough!
27th Feb, 2011
i didnt have any corriander puree, but added chopped corriander when adding the prawns and it was nice. i served with sweet chilli and it went down a treat :)
16th Feb, 2011
use low salt bullion, you can get it at health food stores and I never notice the difference!
15th Jan, 2011
Added ginger, garlic, baby corn and a splash of sherry! Needed to boil it down quite a bit as I found it a rather runny, even though I didn't add as much water as per recipe. Didn't have enough prawns so added some diced chicken earlier on to allow time to cook properly. Nice recipe and makes a good addition to serve with other Chinese dishes.
12th Jan, 2011
I like the look of this receipe until I saw the salt content which is due to the bullion powder - any ideas for substituting this?
8th Oct, 2010
My son adores this, and its quick easy and delicious.
3rd Jul, 2010
Throw in some more veggies: Super healthy and tasty.


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