What can I make with prawns and noodles?

You have (Prawns + Noodles)

• 200g raw peeled king prawns, defrosted if frozen
• 2 nests (about 150g) medium dried egg noodles

You’d add

• 2 garlic cloves, thinly sliced
• 1 red chilli, sliced (or ½ tsp chilli flakes)
• 2 heads pak choi or a large handful of tenderstem broccoli, sliced
• 3 spring onions, sliced
• 2 tbsp soy sauce and 1 tsp honey, mixed
• 1 tsp sesame oil
• 1 tbsp vegetable oil (store cupboard)

Method

1. Cook the noodles in boiling water according to the packet, usually 4 minutes. Drain, rinse under the cold tap and toss with a few drops of the sesame oil so they do not stick.
2. Heat the vegetable oil in the wok over a high heat. Add the garlic and chilli and stir for 20 seconds, then add the pak choi or broccoli and stir-fry for 2 minutes.
3. Add the prawns and stir-fry for 2–3 minutes until they have turned pink all over and are opaque all the way through.
4. Add the noodles, the sauce, the rest of the sesame oil and most of the spring onions and toss for 1–2 minutes until everything is hot and glossy.
5. Serve straight away with the rest of the spring onions on top.

You have (Prawns + Noodles)

• 200g raw peeled king prawns
• 150g flat rice noodles

You’d add

• 2 tbsp Thai red curry paste
• 400ml tin coconut milk
• 400ml chicken or vegetable stock
• 1 tbsp fish sauce or soy sauce
• 100g beansprouts, a handful of coriander and 1 lime
• 1 tsp vegetable oil (store cupboard)

Method

1. Put the rice noodles in a heatproof bowl, cover with boiling water and leave to soften according to the packet, then drain.
2. Meanwhile, heat the oil in the saucepan over a medium heat and fry the curry paste for 1 minute until fragrant.
3. Pour in the coconut milk and stock, add the fish sauce and bring to a gentle simmer for 5 minutes.
4. Add the prawns and simmer for 3 minutes until they are pink and opaque all the way through. Squeeze in the juice of half the lime and taste; add more fish sauce for salt or lime for sharpness.
5. Divide the noodles between deep bowls, ladle over the soup and prawns, and top with beansprouts, coriander and lime wedges.

You have (Prawns + Noodles)

• 200g cooked peeled prawns, defrosted in the fridge if frozen
• 150g egg or rice noodles

You’d add

• ½ cucumber, cut into matchsticks
• 1 carrot, cut into matchsticks or coarsely grated
• 3 spring onions, sliced
• 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sugar and the juice of 1 lime
• 1 tbsp toasted sesame seeds

Method

1. Cook the noodles according to the packet, then drain and rinse under the cold tap until completely cool. Shake off as much water as you can.
2. Whisk the soy sauce, sesame oil, sugar and lime juice together in the large bowl.
3. Add the noodles, cucumber, carrot, spring onions and prawns and toss until everything is coated.
4. Scatter over the sesame seeds and serve straight away, or chill for up to a few hours.