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.
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Speedy Sticky Tiger Prawn & Black Bean Noodles
Did someone order stir-fried noodles? This dish stars juicy tiger prawns, sizzled up with cabbage and brown rice noodles. Drench it all in a sticky black bean and chilli peanut sauce. Top with fresh chilli for extra heat.
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp black bean paste (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 savoy cabbage
- 1 spring onion
- 1 tbsp sesame oil (Sesame)
- 1 chilli
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 30g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 180g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
Nutritional Information
Calories: 497
Protein: 27g
Carbs: 47g
Fat: 22g
Ingredients
- 90g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 chilli (use half)
- 1 savoy cabbage (use half)
- 1 spring onion (use half)
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 tbsp sesame oil (use half) (Sesame)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 30g deep roast peanut butter (use half) (Peanuts, Nuts) (peanuts, sea salt)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 tbsp black bean paste (use half) (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
Nutritional Information
Calories: 487
Protein: 27g
Carbs: 48g
Fat: 21g
Speedy Sticky Tiger Prawn & Black Bean Noodles
Did someone order stir-fried noodles? This dish stars juicy tiger prawns, sizzled up with cabbage and brown rice noodles. Drench it all in a sticky black bean and chilli peanut sauce. Top with fresh chilli for extra heat.
Cook time:
20 mins
Cuisine:
Chinese
Food group:
Shellfish
Allergens: Soya, Crustaceans, Sulphites, Sesame, Peanuts
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a large saucepan, a measuring jug & a sieve
Get started
- Slice the spring onion into 2cm pieces
- Heat a large frying pan with 1/2 tbsp oil on high heat. Once hot, add the spring onion and cook for 2-3 mins, until soft
Add the sauce & prawns
- Mix the ginger & garlic paste with the peanut butter, tamari, vinegar, black bean paste, the chilli paste (or to taste) and 200ml hot water (100ml for 1 person) in the jug. Stir until smooth
- Pour the sauce into the spring onion pan and bring to the boil. Add the prawns and simmer for 10 mins, until the sauce thickens and the prawns are pink and cooked through. Add a splash of water to loosen the sauce if necessary
Meanwhile, cook the cabbage
- 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 sauce from the prawn pan, along with a splash of water
- Cook for 2-3 mins, until the cabbage softens slightly
Time to noodle
- Bring the large saucepan filled with salted water to a boil. Once boiling, add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked
- Drain, then rinse under cold water
Plate up
- Deseed and thinly slice the chilli. Stir the noodles into the sauce to heat through
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the noodles into bowls with the cabbage. Garnish with the chilli (to taste)
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