The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sesame King Prawns with Satay Chilli Noodles
Crunchy carrots, juicy peppers, fresh coriander and oozes of noodles create a colourful base for our sesame-crusted sustainably-sourced king prawns. The best part? A heavenly satay sauce: sweetened with honey and lime juice. Just add chilli paste for fiery flavour!
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 1 tsp black sesame seeds (Sesame)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 200g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 1 pepper
- 100g brown rice noodles (Brown Rice Flour, Water)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 25g honey
- 1 handful of fresh coriander
- 1 carrot
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 unwaxed lime
Nutritional Information
Calories: 528
Protein: 28g
Carbs: 60g
Fat: 21g
Ingredients
- 1 tsp black sesame seeds (use half) (Sesame)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 100g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 1 pepper (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 unwaxed lime (use half)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 carrot (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey (use half)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 528
Protein: 28g
Carbs: 60g
Fat: 21g
Sesame King Prawns with Satay Chilli Noodles
Crunchy carrots, juicy peppers, fresh coriander and oozes of noodles create a colourful base for our sesame-crusted sustainably-sourced king prawns. The best part? A heavenly satay sauce: sweetened with honey and lime juice. Just add chilli paste for fiery flavour!
Cook time:
20 mins
Cuisine:
Asian
Food group:
Shellfish
Allergens: Sesame, Crustaceans, Peanuts, Soya
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out 2 medium frying pans, a sieve, a small bowl & a peeler
Make the satay sauce & prep the veg
- Mix the peanut butter and 2 tbsp hot water (1 tbsp for 1 person) in the small bowl to form a smooth paste
- Add the tamari, honey and juice from half the lime. Stir until combined
- Thinly slice the pepper. Peel the carrot into ribbons. Roughly chop the coriander
Time to noodle
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked
- Drain, then rinse under cold water
Fry the prawns
- Heat a medium frying pan with 1/2 tbsp oil on high heat (we used the 25cm HexClad Hybrid Pan). Once hot, add the prawns and cook for 4 mins, until cooked through
- Halfway through cooking, add the sesame seeds, a pinch of salt and pepper. Toss to coat the prawns
Build the dish
- Meanwhile, heat the other medium frying pan with 1/2 tbsp oil on high heat. Once hot, add the pepper and carrot and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the peanut sauce, cooked noodles and half the coriander. Toss to combine and cook for 1-2 mins, until the sauce coats the noodles. Squeeze in the remaining lime juice and season with salt. Add a splash of water if needed
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the peanut noodles between bowls, topped with the prawns
- Drizzle with the chilli paste and sprinkle over the remaining coriander
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