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.
Tiger Prawn Noodle Stir-fry with Persimmon
New festive flavours for your table. Add sweet, juicy persimmon, fiery chilli and zesty lime to create a knock-out seasonal pan-fry. Stir in plump, sustainably sourced prawns and drizzle with sesame-tamari dressing. This is definitely one to try!
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 200g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 chilli (use half)
- 1 unwaxed lime
- 1 persimmon
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 25g honey (use half)
- 2 spring onion
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 pepper
- 4cm fresh ginger (use half)
- 80g green beans
- 1 tbsp sesame oil (Sesame)
- 2 garlic clove
Nutritional Information
Calories: 491
Protein: 25g
Carbs: 61g
Fat: 17g
Ingredients
- 80g green beans (use half)
- 1 chilli (use a quarter)
- 1 pepper (use half)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp sesame oil (use half) (Sesame)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 25g honey (use a quarter)
- 4cm fresh ginger (use a quarter)
- 1 persimmon (use half)
- 100g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 2 garlic clove
- 2 spring onion
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 500
Protein: 26g
Carbs: 62g
Fat: 17g
Tiger Prawn Noodle Stir-fry with Persimmon
New festive flavours for your table. Add sweet, juicy persimmon, fiery chilli and zesty lime to create a knock-out seasonal pan-fry. Stir in plump, sustainably sourced prawns and drizzle with sesame-tamari dressing. This is definitely one to try!
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
- Cut the persimmon into 1cm thick wedges. Roughly dice the pepper. Finely chop or grate the garlic and half the ginger. Quarter the lime. Thinly slice the spring onions. Finely slice half the chilli (remove the seeds for less heat).
- Make the tamari dressing; in a small bowl, combine the sesame oil, tamari, half the honey, juice from 2 lime wedges and a splash of water. Stir and set aside.
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the pepper, ginger, garlic and half the spring onions. Cook for 3 mins, until softening, then add the prawns. Cook for 4-5 mins, or until pink and cooked through.
- Trim and halve the green beans. Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork, and the green beans and boil for 3-4 mins, until cooked. Drain, then rinse under cold water.
- Add the cooked noodles and green beans to the frying pan along with the chilli (to taste), tamari dressing and half the persimmon. Season with sea salt and black pepper. Mix to combine.
- Serve the prawn noodles garnished with the remaining spring onions, persimmon, any leftover chilli (to taste) and a squeeze of lime juice.
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.