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.
King Prawn Noodle Stir-fry with Miso Sauce
A speedy noodle stir-fry for those busy weeknights. Sizzle sustainably sourced king prawns till juicy and plump. Toss with fibre-rich noodles, crunchy mangetout and edamame. A moreish sauce of miso, honey, ginger and garlic brings it all together.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 pak choi
- 2 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 160g mangetout
- 25g honey
- 60g orange, miso and ginger dressing (Mustard, Soya) (Sunflower Oil, Water, White Wine Vinegar, Wheat Free Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Miso Paste (Water, Soybean, Rice, Salt), Orange Juice Concentrate, Ginger, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Orange Zest, Garlic Puree, Xanthan Gum)
- 200g brown rice noodles (Brown Rice Flour, Water)
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 100g edamame beans (Soya)
Nutritional Information
Calories: 435
Protein: 27g
Carbs: 49g
Fat: 15g
King Prawn Noodle Stir-fry with Miso Sauce
A speedy noodle stir-fry for those busy weeknights. Sizzle sustainably sourced king prawns till juicy and plump. Toss with fibre-rich noodles, crunchy mangetout and edamame. A moreish sauce of miso, honey, ginger and garlic brings it all together.
Cook time:
20 mins
Cuisine:
Japanese
Food group:
Shellfish
Allergens: Soya, Sesame, Mustard, Crustaceans
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. In the final minute of cooking, add the edamame to the pan. Drain together, then rinse under cold water.
- Halve the mangetout. Cut the pak choi into bite-sized pieces. Heat a large frying pan or wok with 1 tbsp oil over high heat. Add the prawns, mangetout and pak choi to the pan, and cook for 3-4 mins, until the prawns are pink and cooked through. Remove from the heat. Season with sea salt.
- In a small bowl, mix the orange miso dressing with the ginger & garlic paste, miso paste and honey. Add the cooked noodles, edamame and dressing to the pan. Toss to combine and season with sea salt (to taste).
- Serve the miso noodles on plates and sprinkle over the sesame seeds.
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