King Prawn Noodle Stir-fry with Black Bean Peanut Sauce & Cabbage

Serving size

1 person 2 people 4 people

Ingredients

400 x king prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
1 tbsp sesame oil (Sesame)
200g brown rice noodles

(Brown Rice Flour, Water)
1 tbsp rice vinegar

(Rice Vinegar, Salt)
1 savoy cabbage
1 tsp chilli flakes
2 tbsp black bean paste (Soya)

(Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
30g smooth peanut butter (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
1 onion
3 spring onion
2 pepper

Allergens

Contains: Crustaceans, Sesame, Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	120Kcal	459Kcal
	500kJ	1922kJ
Fat	4.7g	18g
of which saturates	0.8g	2.9g
Carbohydrates	13g	49g
of which sugars	2.4g	9.2g
Protein	6.9g	26g
Salt	0.85g	3.3g
Fibre	1.8g	7.0g

Back

Ready in 20 High protein 6 plants Low sat fat

King Prawn Noodle Stir-fry with Black Bean Peanut Sauce & Cabbage

Prep time: 15 mins

Total time: 20 mins

Cuisine: Chinese

Food group: Shellfish

Did someone order stir-fried noodles? This dish stars responsibly-sourced king prawns, sizzled up with cabbage and brown rice noodles. Drench 'em all in a sticky black bean and chilli peanut sauce. Top with fresh chilli for extra heat.

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 2 large frying pans, a large saucepan, a measuring jug & a sieve

Get sizzlin'

Peel and dice the onion into 2cm chunks. Thinly slice the peppers. Slice the spring onion whites into 2cm pieces, finely slice the greens. Drain the prawns
Heat a large frying pan with 2 tbsp oil on medium-high heat. Once hot, add the onion, pepper and spring onion whites.
Cook for 3-4 mins, until starting to soften

Make the sauce & cook the noodles

In the measuring jug, mix the peanut butter with 2 tbsp hot water until smooth. Stir in the ginger & garlic paste, tamari, vinegar, black bean paste, chilli flakes (for those who'd like the heat) and 175ml hot water
Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water

Time for prawns

Drain the prawns. Add the sauce and prawns to the veg pan. Simmer for 7 mins, until the prawns are cooked through and the sauce has thickened slightly

Cook the cabbage

Meanwhile, trim and finely slice the cabbage
Heat the other large frying pan with the sesame oil on medium-high heat. Once hot, add the cabbage and cook for 2-3 mins
Add 2 tbsp of the sauce from the prawn pan to the cabbage pan, along with 50ml water
Cook for 2-3 mins, until the cabbage softens. Season to taste

Finish & plate up

Check your prawns are cooked through; they should be opaque, firm and steaming hot
When ready, stir the cooked noodles through the prawns, tossing to coat in the sauce
Serve the prawn noodles into bowls, with the cabbage alongside. Garnish with the spring onion greens to finish