Spicy Thai Chili Prawn Noodles
Spicy Thai Chili Prawn Noodles
Ingredients
For the Noodles and Prawns
- 12 ounces dried egg noodles
- 1 pound king prawns, peeled, deveined, tails on or off
- 2 tablespoons vegetable oil, divided
For the Vegetables
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned or thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced, white and green parts separated
For the Spicy Thai Chili Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon Sriracha, or more, to taste
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Cook the egg noodles according to package directions. Drain well, rinse with cold water to prevent sticking, and set aside.
⏱️ 8 min
- 2
In a small bowl, whisk together the soy sauce, oyster sauce, sweet chili sauce, rice vinegar, sesame oil, and Sriracha. In a separate small bowl, combine the cornstarch and water to create a slurry. Add the slurry to the sauce mixture and whisk until smooth. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the king prawns and cook for 2-3 minutes per side, or until pink and opaque. Remove the prawns from the wok and set aside.
⏱️ 4 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the broccoli florets, red bell pepper, and carrots. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
⏱️ 4 min
- 5
Add the minced garlic, grated ginger, and the white parts of the green onions to the wok. Stir-fry for 1 minute until fragrant.
⏱️ 1 min
- 6
Add the cooked noodles and the cooked prawns back into the wok with the vegetables. Pour the prepared spicy Thai chili sauce over everything. Toss well to coat all ingredients evenly.
⏱️ 2 min
- 7
Continue to stir-fry for 1-2 minutes, allowing the sauce to thicken slightly and coat the noodles and prawns. Remove from heat.
⏱️ 2 min
- 8
Garnish with the green parts of the green onions, toasted sesame seeds, and fresh cilantro, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Thai Chili Prawn Noodles
For the Noodles and Prawns
- 12 ounces dried egg noodles
- 1 pound king prawns, peeled, deveined, tails on or off
- 2 tablespoons vegetable oil, divided
For the Vegetables
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned or thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced, white and green parts separated
For the Spicy Thai Chili Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon Sriracha, or more, to taste
- 1 teaspoon cornstarch
- 2 tablespoons water
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Cook the egg noodles according to package directions. Drain well, rinse with cold water to prevent sticking, and set aside.
⏱️ 8 min - 2
In a small bowl, whisk together the soy sauce, oyster sauce, sweet chili sauce, rice vinegar, sesame oil, and Sriracha. In a separate small bowl, combine the cornstarch and water to create a slurry. Add the slurry to the sauce mixture and whisk until smooth. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the king prawns and cook for 2-3 minutes per side, or until pink and opaque. Remove the prawns from the wok and set aside.
⏱️ 4 min - 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the broccoli florets, red bell pepper, and carrots. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
⏱️ 4 min - 5
Add the minced garlic, grated ginger, and the white parts of the green onions to the wok. Stir-fry for 1 minute until fragrant.
⏱️ 1 min - 6
Add the cooked noodles and the cooked prawns back into the wok with the vegetables. Pour the prepared spicy Thai chili sauce over everything. Toss well to coat all ingredients evenly.
⏱️ 2 min - 7
Continue to stir-fry for 1-2 minutes, allowing the sauce to thicken slightly and coat the noodles and prawns. Remove from heat.
⏱️ 2 min - 8
Garnish with the green parts of the green onions, toasted sesame seeds, and fresh cilantro, if desired. Serve immediately.
⏱️ 1 min