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.
Sticky Chilli Tiger Prawn Noodle Stir-fry
These stir-fried noodles pack plenty of flavours, courtesy of sustainably sourced tiger prawns, sizzled till plump and juicy. Ginger, chilli and slivers of spring onion add punch. Tamari, honey and rice wine vinegar form a moreish stir-fry sauce. Mangetout for a flash of green. Sesame seeds for a nutty crunch.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 4cm fresh ginger
- 2 tsp cornflour
- 25g honey
- 2 tsp sesame seeds (Sesame)
- 1 chilli
- 1 pepper
- 4 tbsp rice wine vinegar
- 200g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 80g mangetout
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 spring onion
- 1 garlic clove
- 100g brown rice noodles (Brown Rice Flour, Water)
Nutritional Information
Calories: 450
Protein: 25g
Carbs: 60g
Fat: 13g
Ingredients
- 25g honey (use half)
- 1 spring onion (use half)
- 4 tbsp rice wine vinegar
- 2 tsp sesame seeds (use half) (Sesame)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 chilli (use half)
- 1 garlic clove (use half)
- 100g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 pepper (use half)
- 80g mangetout (use half)
- 2 tsp cornflour (use half)
- 4cm fresh ginger (use half)
Nutritional Information
Calories: 460
Protein: 25g
Carbs: 61g
Fat: 13g
Sticky Chilli Tiger Prawn Noodle Stir-fry
These stir-fried noodles pack plenty of flavours, courtesy of sustainably sourced tiger prawns, sizzled till plump and juicy. Ginger, chilli and slivers of spring onion add punch. Tamari, honey and rice wine vinegar form a moreish stir-fry sauce. Mangetout for a flash of green. Sesame seeds for a nutty crunch.
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Cooking Instructions
- Thinly slice the pepper and spring onion. Finely chop the chilli (remove the seeds for less heat). Finely chop or grate the ginger and garlic.
- Make the sauce; in a small bowl, mix together the vinegar, honey and tamari. In a separate bowl, toss the prawns with the cornflour.
- 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. Drain, then rinse under cold water.
- Heat a medium frying pan with 1 1/2 tbsp oil on medium-high heat. Add the pepper and mangetout and cook for 2 mins. Add the garlic, ginger, chilli (to taste) and prawns. Cook for 4-6 mins, then add the sauce and 50ml water (25ml for 1 person). Cook for 1-2 mins, until the prawns are pale pink and cooked through.
- Add the cooked noodles, half the spring onion and sesame seeds to the pan. Toss to combine and season with sea salt and black pepper.
- Serve the prawn and noodle stir-fry in bowls. Garnish with the remaining spring onion and any remaining chilli (to taste).
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