15-Minute King Prawn Noodles with Teriyaki

15-minute king prawn noodles recipe with teriyaki sauce and egg noodles on a white plate

15-Minute King Prawn Noodles with Teriyaki

Course: Dinner, Main Course

Cuisine: Asian

Diet: Halal, Low Fat

Keyword: 15 minute dinner, king prawn noodles, king prawn noodles recipe, prawn noodles, prawn noodles recipe, prawn stir fry, teriyaki noodles

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: portions

Calories: 856kcal

Author: Laci

A fast, healthy, and vibrant Asian-inspired meal. Juicy king prawns, crunchy vegetables, and sweet pineapple tossed in a savory teriyaki and soy glaze.

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Metrics - US Customary

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