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Spicy Prawn Noodles (Shrimp)

These prawn noodles are super spicy and loaded with flavour. They're incredibly quick and easy to make!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Lunch
Cuisine: Asian
Servings: 2
Calories: 505kcal
Cost: £3 / $4


  • Large Pan, Tongs & Wooden Spoon
  • Small Mixing Bowl (prawns)
  • Small Pot (for sauce)
  • Sharp Knife & Chopping Board
  • Cabbage Shredder (optional)


Prawn/Shrimp Noodles

  • 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).



a) Prawns - If you’re in the UK buy ‘prawns’ and if you’re in the US get your regular ‘shrimp’. You want them raw and ready to cook. Most stores with sell them ready to go (i.e no tale and deveined). If frozen thaw in the fridge first. Pat dry with paper towels if excess moisture.
b) How to know when the prawns are cooked?  - General rule of thumb:
  • Raw - Hangs Straight
  • Cooked - C shape 
  • Overcooked - O shape
c) Noodles - You want straight to wok noodles (i.e already mostly cooked). I like the thick texture of udon noodles here, but realistically and type of noodle will work!
d) Cabbage - This is mainly to add another layer of texture. If you're not a fan of cabbage then something like beansprouts would also work nicely!
e) How Spicy are the noodles? - Spice is very subjective so it's tricky to say. I like spice and I'd say these are pretty spicy. If you're at all weary just omit or reduce the chilli flakes, then adjust at the end if needed. 
f) Calories - per portion (2 in total).


Calories: 505kcal | Carbohydrates: 69.29g | Protein: 34.56g | Fat: 11.74g | Saturated Fat: 1.89g | Polyunsaturated Fat: 4.388g | Monounsaturated Fat: 4.032g | Trans Fat: 0.048g | Cholesterol: 226mg | Sodium: 1021mg | Potassium: 883mg | Fiber: 5.8g | Sugar: 23.99g | Vitamin A: 2016IU | Vitamin C: 86.1mg | Calcium: 184mg | Iron: 3.59mg