Honey Soy Prawn Noodle Stir Fry
This honey soy prawn noodle stir fry is quick, delicious, and just as good as takeout—only healthier. With juicy prawns, crisp veggies, and tender noodles tossed in a sweet soy sauce, it’s the perfect no-fuss dinner for any night of the week.
Serves
4
Prep time
10 minutes
Cooking time
10 minutes
Ingredients
Sauce:
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1.5 tbsp honey
- 1 tsp sesame oil
- 1 tbsp cornflour
- 1/4 cup water
For the stir-fry:
- 600g prawns, peeled and deveined
- 1/4 head of green cabbage, finely shredded
- 1/2 brown onion, thinly sliced
- 3 garlic cloves, minced
- 1 bunch choy sum, chopped into 3-4 cm pieces
- 500g fresh flat wide rice noodles (or use dried, cooked as per packet instructions)
- 2 tbsp vegetable oil (or neutral oil like canola)
- 1 tbsp sesame seeds (to garnish)
Top Tips for making this Stir Fry:
- Stir frying moves quickly, so have all your ingredients chopped, measured, and ready to go before you start cooking.
- Use Fresh Wide Noodles: Flat wide noodles work best for this recipe, absorbing the sauce while staying chewy. If they’re refrigerated, loosen them in hot water before adding them to the wok.
- Don’t Overcook the Prawns: Prawns cook in just 2-3 minutes, so keep an eye on them to ensure they stay juicy and tender. Overcooked prawns can become rubbery.
Directions
- In a small bowl, whisk together the ingredients. Set aside.
- Cook noodles according to packet instructions.
- Heat 1 tbsp of oil in a large wok or pan over medium-high heat. Add the prawns and cook for 1-2 minutes per side, until pink. Remove from the pan and set aside.
- In the same pan, heat 1 tbsp oil. Add the onion and garlic, stir-frying for 1-2 minutes until fragrant. Add the cabbage and choy sum, stir-frying for 2-3 minutes until just tender.
- Reduce the heat to medium. Add the cooked noodles to the pan with the vegetables, followed by the sauce. Toss everything together until the noodles are evenly coated and heated through.
- Return the prawns to the pan, tossing gently to combine. Cook for an additional 1-2 minutes until everything is heated through and well mixed.
- Sprinkle with sesame seeds and serve hot. Enjoy!
Ingredients
Sauce:
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1.5 tbsp honey
- 1 tsp sesame oil
- 1 tbsp cornflour
- 1/4 cup water
For the stir-fry:
- 600g prawns, peeled and deveined
- 1/4 head of green cabbage, finely shredded
- 1/2 brown onion, thinly sliced
- 3 garlic cloves, minced
- 1 bunch choy sum, chopped into 3-4 cm pieces
- 500g fresh flat wide rice noodles (or use dried, cooked as per packet instructions)
- 2 tbsp vegetable oil (or neutral oil like canola)
- 1 tbsp sesame seeds (to garnish)
Top Tips for making this Stir Fry:
- Stir frying moves quickly, so have all your ingredients chopped, measured, and ready to go before you start cooking.
- Use Fresh Wide Noodles: Flat wide noodles work best for this recipe, absorbing the sauce while staying chewy. If they’re refrigerated, loosen them in hot water before adding them to the wok.
- Don’t Overcook the Prawns: Prawns cook in just 2-3 minutes, so keep an eye on them to ensure they stay juicy and tender. Overcooked prawns can become rubbery.
Directions
- In a small bowl, whisk together the ingredients. Set aside.
- Cook noodles according to packet instructions.
- Heat 1 tbsp of oil in a large wok or pan over medium-high heat. Add the prawns and cook for 1-2 minutes per side, until pink. Remove from the pan and set aside.
- In the same pan, heat 1 tbsp oil. Add the onion and garlic, stir-frying for 1-2 minutes until fragrant. Add the cabbage and choy sum, stir-frying for 2-3 minutes until just tender.
- Reduce the heat to medium. Add the cooked noodles to the pan with the vegetables, followed by the sauce. Toss everything together until the noodles are evenly coated and heated through.
- Return the prawns to the pan, tossing gently to combine. Cook for an additional 1-2 minutes until everything is heated through and well mixed.
- Sprinkle with sesame seeds and serve hot. Enjoy!
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
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Dinner
Weeknight dinners
30 minutes or less
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Asian