Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Soya, Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	136Kcal	450Kcal
	567kJ	1881kJ
Fat	4.1g	14g
of which saturates	0.7g	2.3g
Carbohydrates	18g	58g
of which sugars	5.1g	17g
Protein	7.5g	25g
Salt	0.91g	3.0g
Fibre	1.4g	4.8g

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Ready in 20 High protein Low sat fat

Speedy Sweet & Sour King Prawn Noodles

Prep time: 10 mins

Total time: 20 mins

Cuisine: Chinese

Food group: Shellfish

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.

Cooking Instructions

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.

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