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 Sweet & Sour King Prawn Noodles
A takeaway classic, ready in 20 mins! Toss brown noodles and veggies in a homemade sweet & sour sauce of honey, chilli paste, ketchup and tamari. Add plump, responsibly-sourced king prawns for protein. Scatter over spring onions to finish.
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 3 spring onion
- 160g mangetout
- 2 pak choi
- 200g brown rice noodles (Brown Rice Flour, Water)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 50g honey
- 4 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp cornflour
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
Nutritional Information
Calories: 450
Protein: 25g
Carbs: 58g
Fat: 14g
Speedy Sweet & Sour King Prawn Noodles
A takeaway classic, ready in 20 mins! Toss brown noodles and veggies in a homemade sweet & sour sauce of honey, chilli paste, ketchup and tamari. Add plump, responsibly-sourced king prawns for protein. Scatter over spring onions to finish.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan, a small bowl & a measuring jug
Time to noodle
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse with cold water. Return to the saucepan and toss with 1 tbsp oil
Do the prep
- Cut the pak choi into bite-sized pieces. Halve the mangetout. Thinly slice the spring onions
Make the sweet & sour sauce
- In the small bowl, dissolve the cornflour with 50ml cold water. Add the tamari, ketchup, honey, vinegar, chilli paste, ginger & garlic paste and mix
Simmer simmer
- Heat the large frying pan with 2 tbsp oil on high heat. Once hot, add the prawns and cook for 2 mins, then add the pak choi, mangetout and sweet & sour sauce
- Simmer for 6 mins, until the sauce has thickened and the prawns are pink and cooked through
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Stir the cooked noodles into the pan and season with salt
- Serve sweet & sour prawn noodles into bowls. Scatter over the spring onion
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