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.
Satay Tiger Prawn Stir-fry with Wide Brown Rice Noodles & Rainbow Veg
Forget the takeaway – try our responsibly-sourced tiger prawns, paired with zingy lime, fiery ginger and garlic and nutty peanut butter. Toss with brown rice noodles and colourful veggies, like broccoli and crunchy peppers.
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 240g Tenderstem broccoli
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 400 x black tiger prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
- 2 pepper
- 4 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 unwaxed lime
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 2 carrot
- 25g honey
- 3 spring onion
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 491
Protein: 37g
Carbs: 60g
Fat: 13g
Satay Tiger Prawn Stir-fry with Wide Brown Rice Noodles & Rainbow Veg
Forget the takeaway – try our responsibly-sourced tiger prawns, paired with zingy lime, fiery ginger and garlic and nutty peanut butter. Toss with brown rice noodles and colourful veggies, like broccoli and crunchy peppers.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a large saucepan, a measuring jug, a sieve & a peeler
Prep the veg & satay sauce
- Thinly slice the peppers. Trim and cut the broccoli into thirds. Peel the carrots into ribbons. Thinly slice the spring onions
- In the measuring jug, mix the peanut butter with 200ml hot water, then add the tamari, honey, ginger & garlic paste and the juice from the lime
Sizzle the prawns
- Drain the prawns. Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the prawns and cook for 6 mins
- Add the curry powder, toss to coat, then cook for another 2 mins, until pink and cooked through. Remove the prawns from the pan and set aside
Cook the veg
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the broccoli, carrot and pepper, then cook for 7-10 mins, until soft and golden
Time to noodle
- Meanwhile, bring the large saucepan filled with salted hot water to a boil
- Once boiling, add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
Finish & plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Stir the prawns and half the spring onion into the veg pan, then add the cooked noodles. Cook for a further minute to heat through
- Pour in the satay sauce and toss to combine
- Serve the satay prawn noodles into bowls, with the remaining spring onion scattered on top
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.