Dinner

Prawn & Rice Noodle Stir-Fry Recipe

ByCleo Brixton November 27, 2025November 27, 2025

Introduction

This prawn and rice noodle stir-fry is a quick and vibrant dish packed with fresh vegetables and tender prawns. It’s an easy, flavorful meal perfect for weeknights when you want something light yet satisfying.

A rectangular white plate holds a dish with two main layers. The bottom layer is made of white, soft rice noodles spread evenly across the plate. On top, there are several pink shrimp scattered, bright green sliced beans, thin light brown onion pieces, and small bits of crushed peanuts. The food looks fresh and lightly cooked. Next to the plate, there is a pair of shiny red chopsticks resting on the right side, and a small white bowl filled with sesame seeds at the top left corner. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g rice noodles
1 tbsp vegetable oil
1 leek, sliced
200g fine green beans
300g beansprouts
1 garlic clove, crushed
300g peeled raw king prawns
1-2 tbsp soy sauce
2 tsp toasted sesame seeds
Pickled ginger, to serve

Instructions

Step 1: Pour boiling water over the rice noodles in a large heatproof bowl and leave them to soften for 3-5 minutes.
Step 2: Meanwhile, heat the vegetable oil in a large wok or frying pan over high heat. Add the sliced leek and stir-fry until it starts to soften.
Step 3: Add the green beans and beansprouts to the wok, cooking for another 3 minutes while stirring frequently.
Step 4: Stir in the crushed garlic and raw prawns. Cook until the prawns begin to turn pink and are nearly cooked through.
Step 5: Splash the soy sauce into the wok and heat everything through for a minute or so.
Step 6: Drain the softened rice noodles and tip the contents of the wok onto a large serving dish. Add the noodles and gently toss to combine all the ingredients.
Step 7: Sprinkle with toasted sesame seeds and serve with pickled ginger on the side.

Tips & Variations

Substitute king prawns with cooked shrimp or chicken strips if preferred.
Add a splash of lime juice or a pinch of chili flakes for extra brightness and heat.
If you can’t find pickled ginger, sliced fresh ginger or a drizzle of chili oil works well as a garnish.
Soak the noodles just until pliable to avoid them becoming mushy when tossed in the wok.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through. Avoid overcooking when reheating to keep the prawns tender.

How to Serve

The image shows a white rectangular plate filled with three main layers: the bottom layer is soft, white rice noodles loosely spread across the plate; on top, there is a mix of bright green beans, light brown bean sprouts, and small orange-pink cooked shrimp scattered evenly; the top layer is sprinkled with light brown crushed peanuts adding texture. A pair of red chopsticks rest diagonally on the bottom right edge of the plate, all set on a white marbled surface. Nearby, a small white bowl with crushed peanuts and folded pink pickled ginger are placed at the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried prawns or frozen prawns for this recipe?

Fresh or frozen raw prawns work best; if using frozen, thaw them thoroughly before cooking. Dried prawns are not recommended as they have a very different texture and flavor.

What can I substitute for rice noodles?

You can use other thin noodles such as vermicelli, glass noodles, or even thin spaghetti if you don’t have rice noodles on hand. Adjust soaking and cooking times accordingly.