If you prefer a lighter, carb free version, take a look at our Easy Prawn Stir Fry. Stir fries are my regular solution for whenever I feel we need to up our vegetable intake. It’s so easy to pack them full of the green stuff! Adding noodles to my stir fries is my trick to bulking them up and making them more substantial. Plus what cook doesn’t love a one pan meal?! Just one dish but all the boxes ticked when it comes to nutrition. Job well done. To make the easy job even easier I like to add a healthy protein that cooks within a couple of minutes. Prawns or shrimp are perfect for it. Easy to source and so delicious.
Prawn stir fry
Although I have prawn in the title, this could also be called ‘shrimp noodle stir fry’. Different names for the same thing, depending what side of the Atlantic you live on! I tend to reach for prawns regularly when it comes to a stir fry. Not only are they tasty and incredibly lean, they also cook quickly so dinner can be ready with less time spent in the kitchen. That, to me, is why they are so great for quick dishes like stir fries. It’s worth specifying that I mean raw prawns, not pre-cooked. They cook quickly from raw, and if starting with cooked they will have the tendency to end up quite rubbery. You can tell the difference from the colour. Raw prawns are grey and translucent. Cooked prawns are pink and curled up.
Noodle Stir Fry
As I mentioned, throwing noodles into your vegetable stir fry makes them a lot more filling and satisfying. Varying the type of noodles can also add variety to your cooking. In this recipe I used Asian medium egg noodles, which are easily found in any local supermarket in the UK. But you can also use rice noodles, the same kind I used in my Singapore Noodles recipe. They are great for those on a gluten free diet. Udon noodles are thicker and slurpier. I love using them in soups or in stir fries. This Chicken Yaki Udon comes together in no time, especially if you used pre-cooked noodles, which come in a vacuum pack. My other favourite type of noodles are Soba. They are made with buckwheat flour and have a pleasant nutty taste to them. If you look for 100% buckwheat flour soba noodles, they are also gluten-free! Just make sure to read the labels as they are often have wheat flour mixed into them.
Serving suggestions
A stir fry like this one is a perfect one-pan dinner so heap it into your bowl and enjoy, fuss free. But there are still ways to make the stir fry even better. I love to add a handful of sliced green onions to add a fresh crispiness. A sprinkling of sesame seeds can also go a long way. They add a slight nuttiness that always goes well with a stir fry.
Storage and leftovers
As a stir fry with prawns/shrimp, you don’t want to keep leftovers around for too long. Eat it within 3-4 days to be safe. The vegetables should still be in good condition if eating in this amount of time as well. You can reheat it in a microwave if you want to keep it simple, but I prefer returning leftovers to a wok over medium heat. Add a splash of water to loosen up the sauce and stir it often. It should be ready in 5-7 minutes.
Favourite Stir Fries to Try
Beef, Mushroom and Snow Pea Stir Fry Teriyaki Chicken Stir Fry Speedy Sesame Shrimp Stir Fry Beef and Broccoli Stir Fry
