zoom Prawn and spring vegetable noodles

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    Prawn and spring vegetable noodles

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    Prawn and spring vegetable noodles

    • Preparation time: 10 minutes, plus soaking
    • Cooking time: 10 minutes
    • Total time: 20 minutes, plus soaking

    Serves: 4


    200g flat rice noodles
    1 tbsp essential Waitrose vegetable oil
    2 garlic cloves, finely sliced
    20g fresh root ginger, grated
    400g mixed spring veg, sliced (such as asparagus, mange tout or courgette)
    150g essential Waitrose raw king prawns
    2 tbsp soy sauce
    2 tbsp Chinese rice vinegar
    1 tbsp Thai hot chilli sauce
    coriander leaves and sliced salad onions, to serve


    1. Soak the rice noodles in just-boiled water for 10 minutes, then drain, rinse under cold water and set aside. Heat the oil in a wok and fry the garlic and ginger for 30 seconds, then add the vegetables, stir-frying for 2-3 minutes, until just cooked. Scoop everything out and set aside.

    2. Add the prawns to the wok and stir-fry over a high heat until just cooked. Return the vegetables to the wok; add the soy sauce, vinegar, chilli sauce and noodles. Mix well and serve scattered with the coriander and salad onions, plus some chilli flakes, if liked.

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    This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue


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