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.
Speedy Sticky Hoisin King Prawn & Noodle Stir-fry
When you want dinner ready fast, stir-fry is a winner! Sizzle responsibly-sourced king prawns in a sticky 'n sweet hoisin sauce. Toss in nutty brown rice noodles and plenty of vibrant veg. It's ready in 20.
Ready in 20
High protein
6 plants
Low sat fat
Family classics
Serving size
Ingredients
- 2 pepper
- 50g honey
- 2 onion
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 2 pak choi
- 6 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 2 spring onion
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 200g brown rice noodles (Brown Rice Flour, Water)
- 4cm fresh ginger
- 200g sugar snap peas
Nutritional Information
Calories: 413
Protein: 26g
Carbs: 65g
Fat: 5.9g
Speedy Sticky Hoisin King Prawn & Noodle Stir-fry
When you want dinner ready fast, stir-fry is a winner! Sizzle responsibly-sourced king prawns in a sticky 'n sweet hoisin sauce. Toss in nutty brown rice noodles and plenty of vibrant veg. It's ready in 20.
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
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a measuring jug & a large frying pan
Prep the veg
- Finely grate the ginger. Roughly dice the onions into 3cm squares
- Cut the pak choi into bite-sized pieces. Dice the peppers into 3m squares
Time to noodle
- Add the noodles to the saucepan and gently separate with a fork. Boil for 3-4 mins, until cooked
- Drain, then rinse under cold water
Meanwhile, build the dish
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the pepper and onion and cook for 6-8 mins, until beginning to soften
- Add the prawns and ginger, then cook for another 2 mins
- Add the sugar snap peas and pak choi to the pan. Cook for 4 mins, until the prawns are cooked through
- Lower the heat and add the cooked noodles, hoisin, tamari, honey and 50ml water. Toss to combine and season with salt
Plate up
- Meanwhile, thinly slice the spring onions
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the prawn noodle stir-fry into bowls. Scatter the spring onion 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.