This king prawn noodle recipe is the ultimate solution for busy weeknights when you want something healthy, vibrant, and faster than a takeaway. By combining juicy king prawns with crunchy bell peppers, sweetheart cabbage, and a surprising twist of fresh pineapple, we've created a balanced stir fry that hits every flavor note-sweet, savory, and salty.
Glazed in a rich blend of teriyaki and dark soy sauce, these egg noodles take only 15 minutes to prepare. Whether you're a fan of Asian-inspired cuisine or just need a reliable one-pot meal, this recipe uses simple ingredients from your fridge to deliver restaurant-quality results at home.
This dish was inspired by a delicious Mie Goreng I had at an Asian restaurant here in the UK. I've put my own spin on those traditional Indonesian fried noodles by using fresh ingredients I always keep in my kitchen-like sweetheart cabbage and pineapple-while maintaining those classic, bold Asian flavors we all love.
Jump to:
- What You'll Need for These Prawn Noodles
- How to Make King Prawn Noodles (Step-by-Step)
- Cooking Instructions
- Recipe Variations & Substitutions
- Serving Suggestions
- How to Store and Reheat
- Top Tips for the Perfect Prawn Stir Fry
- Frequently Asked Questions
- Enjoyed these King Prawn Noodles?
- Join the Timea's Kitchen Community!
- Related
- 15-Minute King Prawn Noodles with Teriyaki
What You'll Need for These Prawn Noodles
This recipe uses a mix of fresh staples and pantry essentials. Here is everything you'll need to create those bold Asian flavors at home.
The Base & Protein
- 400g Egg Noodles: I prefer medium-thickness egg noodles as they hold the weight of the vegetables and sauce perfectly.
- 150g King Prawns: Use pre-cooked, peeled king prawns for the fastest results. If you use raw prawns, simply sauté them until they turn pink and opaque.
The Signature Sauce
- 3 tablespoon Teriyaki Sauce: This provides the glossy thickness and a hint of sweetness.
- 3 tablespoon Black Soy Sauce: Essential for that deep, rich mahogany color and salty "umami" kick.
The Vegetables & Fruit
- ½ Sweetheart Cabbage: Sliced into ribbons, this cabbage stays slightly crunchy and absorbs the sauce beautifully.
- 100g Bell Peppers: I used frozen sliced peppers for convenience, but fresh work perfectly too!
- 50g Carrots: Sliced thinly so they cook at the same speed as the peppers.
- 3 Spring Onions: These add a fresh, sharp finish to the dish.
- 50g Fresh Pineapple: The "secret" ingredient! The acidity of the pineapple balances the saltiness of the soy sauce.
Cooking Essentials
- 100ml Extra Virgin Olive Oil: While I used olive oil for its health benefits, you can also use peanut or sesame oil for a more traditional toasted aroma.
How to Make King Prawn Noodles (Step-by-Step)
Before you start, I recommend watching my step-by-step video guide below. It shows you exactly how I flash-fry the prawns to keep them juicy and how to toss the noodles to get that perfect restaurant-style glaze.
Once you've seen the technique, follow these simple steps to bring the dish together in your own kitchen.
Cooking Instructions
- 1. Prep the Veg: Slice the sweetheart cabbage into medium ribbons and cut the spring onions into 1-inch pieces. Cube the fresh pineapple into bite-sized chunks.
- 2. Flash-Fry the Prawns: Heat 50ml of olive oil in a wok or deep pan over high heat. Fry the king prawns for 1 minute on each side until golden.
Remove them from the pan and set aside on a plate to ensure they stay tender.
- 3. Sauté the Vegetables: Add the remaining oil to the same pan. Start with the sliced peppers and carrots, frying for 4-5 minutes.
Add the cabbage and stir-fry for another 5 minutes until it softens but retains a slight crunch.
- 4. Add Sweetness & Bulk: Toss in the diced pineapple, followed immediately by the egg noodles. Use a pair of tongs or a spatula to gently mix the noodles with the vegetables.
- 5. The Glaze: Pour the black soy sauce and teriyaki sauce over the mixture. Continue to stir-fry for 3 minutes; the noodles will cook through and take on a beautiful dark, glossy color from the sauces.
- 6. The Finish: Return the cooked prawns to the pan. Add the spring onions last to keep their vibrant green color and fresh taste. Toss for 1 more minute until everything is piping hot.
- 7. Serve: Plate up immediately while the noodles are steaming. This dish is best enjoyed fresh with a cold drink!
Recipe Variations & Substitutions
One of the reasons I love this king prawn stir fry is how versatile it is. If you don't have all the ingredients on hand, or if you want to try something different next time, here are a few ways to customize the dish:
- 1. Switch the Protein- Not a fan of prawns? This teriyaki sauce base works perfectly with almost any protein:
- Chicken: Use thinly sliced chicken breast or thighs. Sauté them first until fully cooked before adding the vegetables.
- Beef: Use quick-cooking steak strips (like sirloin or flank) for a rich, hearty version.
- Tofu: For a vegetarian prawn noodle alternative, use extra-firm tofu cubes. Press the tofu first to remove moisture so it gets nice and crispy in the wok.
- 2. Make it Gluten-Free- To make this recipe gluten-friendly, you only need to make two simple swaps:
- Noodles: Use rice noodles or glass noodles instead of wheat-based egg noodles.
- Sauce: Replace the soy and teriyaki sauces with Tamari or a certified gluten-free teriyaki glaze.
- 3. Veggie Variations- If you don't have sweetheart cabbage or peppers in the fridge, try these:
- Greens: Pak choi, broccoli florets, or snap peas work beautifully and add a great crunch.
- Mushrooms: Sliced shiitake or chestnut mushrooms add an extra layer of "umami" flavor.
- The "Fridge Clear-out": This is a true "everything but the kitchen sink" recipe. Feel free to toss in any leftover veggies that need using up!
- 4. Adjust the Sweetness- If you prefer a more savory dish, you can reduce the amount of pineapple or swap it for water chestnuts to keep the crunch without the sugar. On the other hand, if you love the "Hawaiian stir-fry" vibe, a teaspoon of brown sugar added to the sauce will intensify the glaze.
Serving Suggestions
To get the most out of these teriyaki king prawn noodles, serving them correctly makes all the difference.
- Garnish for Extra Crunch: While the spring onions are already in the mix, adding a sprinkle of toasted sesame seeds or crushed peanuts right before serving adds a professional touch.
- Add a Kick of Heat: If you like spicy noodles, drizzle some sriracha or add a teaspoon of chili flakes during the final toss.
- The Perfect Pairing: As I mentioned, a cold beer pairs beautifully with the saltiness of the soy sauce. For a non-alcoholic option, a sparkling ginger lime water complements the pineapple perfectly.
How to Store and Reheat
Leftover prawn noodles make a fantastic lunch the next day, but because of the seafood and noodles, you need to store them carefully.
In the Fridge
Once the noodles have cooled to room temperature, transfer them to an airtight container. They will stay fresh in the refrigerator for up to 2 days.
In the Freezer
I generally do not recommend freezing this dish. The egg noodles can become mushy when thawed, and the pineapple loses its firm texture. This recipe is so quick that it's always better made fresh!
How to Reheat
To prevent the prawns from becoming rubbery and the noodles from drying out:
- Stovetop (Best): Add the noodles to a pan with 1-2 tablespoons of water or a tiny splash of soy sauce. Toss over medium heat for 3 minutes until steaming.
- Microwave: Place in a microwave-safe bowl, cover with a damp paper towel (this creates steam), and heat in 30-second bursts, stirring in between.
Top Tips for the Perfect Prawn Stir Fry
- Don't Overcrowd the Pan: If your wok or pan isn't large enough, fry the vegetables in two batches. If you crowd the pan, the temperature drops and the vegetables will "steam" and become soggy instead of getting that nice stir-fry char.
- The "Dry Noodle" Rule: If you are boiling your egg noodles first, make sure to drain them thoroughly and toss them with a tiny drop of oil. This prevents them from sticking together in a clump before they hit the pan.
- Pat the Prawns Dry: Before putting the prawns in the hot oil, pat them dry with a paper towel. This ensures they sear and turn golden immediately rather than boiling in their own juices.
- Prep is Everything: Stir-frying happens very fast (usually under 10 minutes of active cooking). Have all your vegetables chopped and sauces measured out before you even turn on the heat.
- Control the Salt: Since both soy sauce and teriyaki sauce contain salt, I recommend not adding extra salt to the dish until the very end. Taste the noodles first, then adjust if needed.
Frequently Asked Questions
The secret is to flash-fry them separately. By cooking the prawns for just 1 minute per side and removing them from the pan, you ensure they stay juicy and tender. Only add them back at the very end to heat through with the sauce.
Yes! If using frozen cooked prawns, defrost them thoroughly and pat them dry with a paper towel before frying. This prevents excess water from steaming the prawns instead of searing them.
If you don't have egg noodles, rice noodles are a great gluten-free alternative. For a thicker texture, udon noodles work exceptionally well with the teriyaki glaze. Even spaghetti can be used in a pinch, though the texture will be less traditional.
Absolutely. This dish is packed with lean protein from the prawns and fiber from the cabbage, peppers, and carrots. To make it even healthier, you can reduce the amount of oil or use a low-sodium soy sauce.
Pineapple provides a natural acidity and sweetness that cuts through the saltiness of the soy and teriyaki sauces. It's a classic Asian flavor profile (similar to Sweet and Sour) that elevates the dish from a standard stir fry to something special.
Enjoyed these King Prawn Noodles?
If you loved the bold Asian flavors and quick prep of this dish, you might also enjoy some of our other favorite pasta and noodle recipes:
- Hoisin Chicken Noodles: Another 15-minute favorite for busy weeknights.
- Vegan Cabbage and Pasta: A healthy, budget-friendly meal that uses similar simple ingredients.
- Best Creamy Mushroom Pasta: For when you want something rich, comforting, and quick.
- Easy Cold Pasta Salad: The perfect make-ahead lunch for busy days.
You can find even more inspiration in our Full Recipe Archive, featuring everything from traditional Hungarian dishes to modern one-pot meals.
Join the Timea's Kitchen Community!
I hope you enjoy this King Prawn Noodle recipe as much as we do! It's a staple in our home because it's fast, fresh, and full of flavor. If you try it, please leave a comment below and let me know how it turned out-I love hearing your feedback!
For more step-by-step recipe videos, cooking tips, and a look behind the scenes of our kitchen, make sure to follow us and subscribe to our channels. We'd love to have you in our community:
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Happy Cooking!
Related
Looking for other pasta recipes like this? Try these:
15-Minute King Prawn Noodles with Teriyaki
Equipment
- 1 deeper frying pan wok
Ingredients
The Base & Protein
- 400 g egg noodles
- 150 g king prawns cooked and peeled
- 100 ml olive oil extra virgin, divided
The Vegetables & Fruit
- ½ piece sweetheart cabbage sliced into ribbons
- 100 g bell peppers sliced
- 50 g carrots thinly sliced
- 50 g pineapples cubed
- 3 pieces spring onions cut into 1-inch pieces
The Sauce
- 3 tablespoon black soy sauce
- 3 tablespoon teriyaki sauce
Instructions
- 1. Prep: Slice cabbage into ribbons, cut spring onions into 1-inch pieces, and cube the pineapple.
- 2. Sauté Prawns: Heat 50 ml oil in a wok. Fry prawns for 1 minute per side until golden. Remove and set aside.
- 3. Stir-Fry Veggies: Add remaining oil. Fry peppers and carrots for 4 minutes. Add cabbage and fry for 5 more minutes until softened but crisp.
- 4. Toss Noodles: Add pineapple and egg noodles to the pan.
- 5. Glaze: Pour in soy and teriyaki sauces. Stir-fry for 3 minutes until noodles are dark and glossy.
- 6. Finish: Return prawns to the pan and add spring onions. Toss for 1 minute to heat through and serve immediately.
Video
Notes
- Prawn Selection: I use pre-cooked king prawns for speed, but if you use raw prawns, ensure they are fully defrosted and patted dry before frying. They will need about 2-3 minutes total to turn pink and opaque.
- Wok Temperature: Keep your heat high! Stir-frying is meant to be fast. High heat creates "Wok Hei" (breath of the wok), which gives the noodles that authentic charred flavor.
- Noodle Prep: If your egg noodles are the dried variety, boil them for 1 minute less than the package instructions. This prevents them from becoming mushy when you toss them with the sauces in the pan.
- Vegetable Substitutions: This recipe is very forgiving. If you don't have sweetheart cabbage, pak choi or even shredded kale works beautifully.
- Sauce Adjustment: If you prefer a saltier dish, add an extra splash of dark soy sauce. For a sweeter finish, increase the teriyaki sauce or add a teaspoon of honey to the mix.
- The Pineapple Factor: Use fresh pineapple if possible. Canned pineapple works too, but be sure to drain it thoroughly to avoid adding too much liquid to your stir-fry.
Nutrition
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