A vibrant, high-heat stir-fry that comes together in 15 minutes. Juicy king prawns, crisp vegetables, and silky noodles in a glossy ginger, garlic, and soy sauce. Fast enough for a weeknight, impressive enough for guests. The wok hei (breath of the wok) is the secret.
Tick off ingredients as you go
Mix all the sauce ingredients together in a small bowl and set aside. Have everything prepped and within reach — stir-frying moves fast.
Pat the prawns completely dry with kitchen paper. Heat a wok or large frying pan over the highest possible heat until smoking. Add 1 tbsp oil.
Tip: The highest heat is essential for proper stir-frying — you want the wok smoking
Add the prawns in a single layer. Cook without stirring for 60 seconds until bright pink on one side. Flip and cook for 30 seconds more. Remove from the wok and set aside.
Add the remaining oil to the smoking wok. Add the spring onion whites, garlic, ginger, and chilli. Stir-fry for 30 seconds.
Add the red pepper and sugar snaps. Stir-fry for 2 minutes — you want them crisp-tender with a little char.
Add the cooked noodles and toss for 1 minute until heated through and beginning to catch on the wok.
Pour in the sauce and toss everything together for 1 minute until glossy and well coated. Return the prawns to the wok and toss for 30 seconds.
Divide between warm bowls. Finish with toasted sesame seeds, spring onion greens, and a lime wedge.
Mise en place is everything in stir-frying — have everything chopped, sauced, and ready before the wok goes on
Don't crowd the wok — cook in batches if scaling up
A wok is ideal but a large, heavy frying pan works well too
Fresh ginger grated on a microplane is far more intense than jarred
Instead of King prawns → use Chicken breast strips or tofu
Adjust cooking time for chicken — about 4 minutes to cook through
Instead of Egg noodles → use Rice noodles
For gluten-free — use tamari instead of soy sauce too
Instead of Oyster sauce → use Hoisin sauce
Slightly sweeter — works well
Best eaten immediately. Prawns don't reheat well. If needed, store in the fridge for 1 day.
Reheat in a hot wok or pan for 2 minutes. Add a splash of water to loosen. Prawns may become rubbery.
Per 1 serving (approx. 450g)
520kcal
Calories
38g
Protein
58g
Carbs
14g
Fat
5g
Fibre
* Nutritional information is approximate and provided as a guide only. Values may vary depending on exact ingredients used.
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