Asian prawn noodles

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

  • Prep:20 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 245
  • fat 2g
  • saturates 0g
  • carbs 35g
  • sugars 6g
  • fibre 6g
  • protein 19g
  • salt 2.2g


  • 2 nests wholewheat noodles
  • 3 garlic cloves, finely grated
  • 1 tbsp finely grated ginger
  • 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
  • 4 spring onions, sliced at an angle
  • 125g sugar snap peas
  • 160g beansprouts, well rinsed
  • 100g cooked prawns
  • 1 lime, zested and juiced
  • 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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