Super-fast prawn noodles

Super-fast prawn noodles

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(49 ratings)

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
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  • 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.

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Comments, questions and tips

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17th Jan, 2020
I doubled up the 3 sauces, added 1 teaspoon each of chili flakes and white & Black pepper and doubled up on the spring onions. It is nice, but with a few tweeks could be very nice. It would also work without the prawns
3rd Aug, 2017
I've just cooked this recipe and it was terrible. I use the BBC good food site religiously. This is the first five star recipe that has flopped. Not to drone on but... I can't even imagine how it should've tasted relative to other Chinese recipes. Gutted!
jadedermody's picture
4th Jul, 2017
Was a lovely flavoursome meal
11th Jan, 2017
This was very tasty and a big hit with the family. I've no idea why others found it wasn't flavoursome because the sauces and stock provide loads of almost meaty flavour. I didn't shred the ginger - just cut it in half and added it for flavour (not to be eaten). And I used a savoy cabbage because that was all I had in the house. I also added a very finely sliced carrot for colour and added vitamins. Delicious and so easy I will definitely be making this again and again.
18th Jun, 2015
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.
4th Feb, 2014
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.
16th Oct, 2013
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 :)
4th Oct, 2016
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
19th Aug, 2013
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!
3rd Apr, 2013
Fantastic... Even add other veg


Ana M Flo
31st May, 2020
Since this serves 4, I was thinking of portioning it up and having this for lunch throughout the week? Will that be a good idea or is this good only fresh?
lulu_grimes's picture
7th Jun, 2020
Hi Ana, You could halve the recipe and eat it over two days but I wouldn't advise keeping it for any longer. For the portion you intend to keep, the noodles will keep absorbing liquid so just heat as many as you intend to eat and add the rest to the remaining broth when it's cold. reheat the lot just before you eat it for lunch. Lulu
16th Oct, 2013
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!
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