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.
Garlic & Chilli King Prawns with Brown Rice Noodles & Tenderstem Broccoli
Juicy king prawns are the star of this quick noodle stir-fry. Crispy chopped veg – like baby corn, spring onions and pak choi – bring colourful vitamins, while fresh lime and chilli adds zesty zing. The best part? It's ready to eat in 20 mins.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 225g bamboo shoots (bamboo shoots, water, citric acid)
- 1 unwaxed lime
- 25g honey
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 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 tbsp sesame oil (Sesame)
- 20g cashew nuts (Nuts)
- 2 garlic clove
- 90g Tenderstem broccoli
- 1 pak choi
- 80g baby corn
- 100g brown rice noodles (Brown Rice Flour, Water)
Nutritional Information
Calories: 493
Protein: 31g
Carbs: 58g
Fat: 16g
Ingredients
- 225g bamboo shoots (use half) (bamboo shoots, water, citric acid)
- 25g honey (use half)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 20g cashew nuts (use half) (Nuts)
- 100g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 80g baby corn (use half)
- 90g Tenderstem broccoli (use half)
- 1 pak choi (use half)
- 2 garlic clove
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 unwaxed lime (use half)
- 1 tbsp sesame oil (use half) (Sesame)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
Nutritional Information
Calories: 510
Protein: 31g
Carbs: 59g
Fat: 17g
Garlic & Chilli King Prawns with Brown Rice Noodles & Tenderstem Broccoli
Juicy king prawns are the star of this quick noodle stir-fry. Crispy chopped veg – like baby corn, spring onions and pak choi – bring colourful vitamins, while fresh lime and chilli adds zesty zing. The best part? It's ready to eat in 20 mins.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a grater & a sieve
Boil & prep
- Trim and cut the broccoli into thirds
- Add the noodles and broccoli to the saucepan, gently separate with a fork and simmer for 3-4 mins, until cooked. Drain, then rinse under cold water
- Meanwhile, cut the baby corn in half widthways. Trim and cut the pak choi into bite-sized pieces. Finely chop or grate the garlic
Toast the cashews
- Heat the large frying pan on medium heat. Once hot, add the cashews and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside
Time to fry
- Reheat the large frying pan with the sesame oil on high heat. Once hot, drain the prawns, then add to the pan with the baby corn and cook for 4 mins. Season with salt and pepper
- Add the bamboo shoots and pak choi and cook for a further 2 mins, until the prawns are cooked through
Bring it all together
- Stir in the chilli paste and garlic and cook for 30 secs, then add the tamari, honey and 2 tbsp water (1 tbsp for 1 person) and simmer for 1 min
- Stir in the cooked noodles, broccoli, and the juice of half the lime. Toss to coat and cook for 1 min, until hot. Add a splash of water of needed. Season to taste
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the prawn noodles between bowls, topped with the toasted cashews. Serve with the remaining lime, cut into wedges
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