These prawn noodles are super spicy and loaded with flavour. They’re also incredibly quick and easy to make!
If you’re after a super simple, yet ridiculously tasty lunch – you’re gonna love these noodles. And if you’re a spice lover you’re in for a treat 😛 Follow me…
Prawns vs Shrimp
First things first, let’s address the elephant in the room:
What is the difference between Prawns and Shrimp?
They have subtle differences, such as the size (shrimp tend to be smaller), their anatomies (differences in legs/claws etc) and the water they swim in (shrimp marine and prawns fresh water). In the UK ‘shrimp’ are usually tiny, but from my understanding they are larger in the US. So, if you’re in the UK buy ‘prawns’ and if you’re in the US get your regular ‘shrimp’. For all intents and purposes we will consider them both the same for this recipe.
In both cases I recommend buying raw prawns/shrimp that are ready to cook (i.e. deveined).
Pan Fried Prawns
To cook the prawns we’re going to pan fry them. Prawns cook very quickly and only need a couple of mins max. You’re looking to fry until they turn pink and pick up a golden colour. General rule of thumb:
- Raw Prawn – Hangs straight.
- Perfect Prawn – C shape.
- Overcooked Prawn – O shape.
Process shots: season prawns with salt, pepper and garlic powder (photo 1), add to sesame oil over high heat (photo 2), fry both sides then remove (photo 3).
Prawn Noodle Sauce
The sauce for these noodles is incredibly simple. Here’s what you’ll need:
- Soy sauce – All purpose or light, no dark. It’ll be too strong.
- Honey – Runny honey.
- Sriracha – This gives the first layer of spice.
- Vinegar – I use rice vinegar, but white wine vinegar or lime juice will do the trick.
Although simple, this sauce gives the perfect balance of sweet (honey), salty (soy sauce), spice (sriracha) and sour (vinegar).
Again, really simple stuff. Here’s what you’ll need:
- Prawns & Sauce – discussed above.
- Noodles – I like udon noodles here. In all cases make sure they’re noodles that can go straight from packet to pan.
- Cabbage – This adds another layer of texture, so it’s not just literally prawns and noodles.
- Spring Onion – Divided into ‘firm’ and ‘green’ parts.
- Ginger & Garlic – Adds a nice base flavour for the noodles.
- Chilli Flakes – These add the second layer of spice.
- Sesame Seeds – Compliments the sesame oil and great for garnish.
How spicy are these noodles?
Always a tricky one to answer as spice is so subjective. I love spice and I’d say these are pretty spicy. Not to the point they’re unenjoyable, but will certainly produce a bead of sweat or two. If you’re at all weary you can omit or reduce the chilli flakes.
Process shots: add cabbage & firm part of onion to pan (photo 1), fry then create room the centre of the pan (photo 2), add chilli flakes, ginger and garlic (photo 3), fry then add noodles and sauce (photo 4), toss to soften noodles (photo 5), add prawns, green part of onion and sesame seeds (photo 6).
Serving Spicy Prawn Noodles
Once the sauce has thickened and coated the noodles, I usually serve up with extra chilli flakes and sesame seeds. But that’s totally optional.
If you’re after another spicy recipe check out my Spicy Chicken Pasta!
Alrighty, let’s tuck into the full recipe for these spicy prawn noodles shall we?!
How to make Spicy Prawn Noodles (Full Recipe & Video)
Spicy Prawn Noodles (Shrimp)
- Large Pan, Tongs & Wooden Spoon
- Small Mixing Bowl (prawns)
- Small Pot (for sauce)
- Sharp Knife & Chopping Board
- Cabbage Shredder (optional)
Ingredients (check list):
- 1/2lb / 250g raw King Prawns/Shrimp, deveined (see notes)
- 10oz / 300g straight to wok Udon Noodles (see notes)
- 1/2 small White Cabbage, shredded/finely sliced
- 3 Spring Onions, sliced & divided into 'firm' and 'green' parts
- 1 tsp finely diced Fresh Garlic (approx 1 large clove)
- 1 tsp finely diced Fresh Ginger
- 1 tsp Sesame Seeds, plus more to garnish (optional)
- 1/2 tsp Chilli Flakes, or to spice preference (plus more to garnish - optional)
- 1 tbsp Sesame Oil, or as needed
- pinch of Salt, Black Pepper & Garlic Powder, to season prawns/shrimp
- 3 tbsp Light/All Purpose Soy Sauce
- 2 tbsp Honey
- 1.5 tbsp Sriracha
- 1 tbsp Rice Vinegar (can sub white wine vinegar or lime juice)
- In a small pot combine 3 tbsp soy sauce, 2 tbsp honey, 1.5 tbsp sriracha and 1 tbsp vinegar. Place to one side.
- In a small mixing bowl combine prawns/shrimp with a good pinch of salt, pepper and garlic powder.
- Heat up 1 tbsp sesame oil in a large pan over high heat. Add prawns/shrimp and fry for 30-45 seconds each side, or until lightly golden and pink right through. Remove from pan and reduce heat to medium.
- Add a drizzle more oil if needed, then add cabbage and the firm parts of spring onion. Fry for 3-5mins, or until they begin to soften. Make a gap in the middle of the pan and add garlic, ginger and chilli flakes. Fry for 1-2mins, then add in noodles and sauce. Use your tongs to toss for 1min, or until the noodles loosen up.
- Add in cooked prawns/shrimp, the green parts of the onion and 1 tsp sesame seeds. Continue tossing for another minute or so until the sauce thickens and clings to the noodles.
- Serve with an extra sprinkling of sesame seeds and chilli flakes (optional).
Quick 1 min demo!
- Raw - Hangs Straight
- Cooked - C shape
- Overcooked - O shape
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