Waitrose and Partners
Prawn, peanut & coconut noodles

Prawn, peanut & coconut noodles

These hearty soupy noodles are both creamy and spicy and loaded with good things

5 out of 5 stars(1) Rate this recipe
HealthyHigh protein
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

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  • ½ x 250g pack dried fine egg noodles
  • 1 bunch Essential Salad Onions
  • 500ml fish stock
  • 160ml Essential Coconut Cream
  • 30g crunchy peanut butter
  • 2 sticks Essential Celery, thinly sliced
  • ½ x 190g jar Cooks’ Ingredients Singapore Noodle Paste
  • ½ x 300g pack Essential Beansprouts
  • 250g frozen Essential Cooked Peeled Prawns
  • 40g Essential Roasted & Salted Large Peanuts, chopped


  1. Bring a saucepan of water to the boil, add the egg noodles, then remove from the heat and set side. Meanwhile, thinly slice the salad onions, reserving the greenest tips.

  2. Put the stock, coconut cream, peanut butter, celery, noodle paste and sliced salad onions in a large saucepan. Heat until simmering, then cook gently for 2 minutes.

  3. Drain the noodles and add to the pan, along with the beansprouts and frozen prawns. Heat gently for 2-3 minutes, until piping hot. Ladle into shallow bowls and serve scattered with the reserved salad onions and peanuts.

Cook’s tip

Store the rest of the noodle paste in the fridge and use within 4 weeks. Try this recipe again using leftover shredded cooked chicken or pork, instead of the prawns


Typical values per serving when made using specific products in recipe


1,448kJ/ 347kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating