• 3 nests fine egg noodles
  • 2 tbsp toasted sesame oil
  • 1 red chilli, finely chopped
  • 2 cloves garlic, finely sliced
  • 3 cm piece of root ginger, peeled and grated
  • 225 g raw jumbo king prawns
  • 100 g long-stemmed broccoli, cut into small pieces
  • 1 red pepper, deseeded and sliced
  • 100 g sugar snap peas
  • 1 carrot, sliced into ribbons
  • 0.5 bunch spring onions, sliced
  • 2 tbsp soy sauce
  • 1 tbsp honey


  1. 1

    Cook the noodles to pack instructions. Drain and set aside.

  2. 2

    Meanwhile, heat 1 tablespoon of the sesame oil in a wok (or frying pan) over a high heat and cook the chilli, garlic, ginger and prawns. Stir frequently for 2-3 minutes until the prawns are pink and cooked through. Transfer to a bowl and keep warm.

  3. 3

    Add the remaining tablespoon of sesame oil to the wok and then toss in the broccoli, red pepper, sugar snaps, carrot and spring onions. Stir-fry for 3 minutes, until slightly tender.

  4. 4

    Mix the soy and honey together and drizzle into the wok.

  5. 5

    Stir well to coat the veg, then add the prawn mixture along with the noodles to the pan. Toss everything together and cook for 2 minutes, until it’s all heated through. Serve immediately.

Nutritional Details

Each serving provides
  • Energy 1055kj 252kcal 13%
  • Fat 8.3g 12%
  • Saturates 1.3g 7%
  • Sugars 9.1g 10%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 419kj/100kcal

Each serving provides

25.4g carbohydrate 4.3g fibre 16.8g protein

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