Shrimp Vegetables Stir Fry (Noodles with Prawns)

Shrimp Vegetables Stir Fry (Noodles with Prawns)

Elevate your dinner with this Shrimp Vegetables Stir Fry featuring juicy prawns and a vibrant assortment of veggies. The garlic and ginger stir fry sauce ties everything together, creating a deliciously balanced dish. Whether you're craving an easy Asian vegetable stir fry with prawns or looking for a quick shrimp and veggies stir fry, this recipe delivers every time.

note - ingredients can be approximate

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Prep Time 5

Cook Time 10

Total Time 15

Course Main Course

Cuisine Chinese

Servings

Calories 469 kcal

Equipment

Ingredients

Garlic ginger soy sauce

30 ml (2 tablespoon) soy sauce, subs note 1
30 ml (2 tablespoon) dark soy sauce, subs note 2
10 ml (2 teaspoon) sesame oil, subs note 3
5 g (1 teaspoon) ginger, subs note 4
4 cloves garlic, subs note 4

Prawn stir fry

200 g (7 oz) noodles, see note 5
300 g (10 ½ oz) prawns, peeled, fresh or frozen + thawed
1 zucchini,
100 g (3 ½ oz) leek, subs note 6
5 g sesame oil, subs note 3

To serve (optional)

3 (3) eggs, sunny side up
20 g (¼ cups) spring onions
20 g (2 tablespoon) sesame seeds

Instructions

Prepare ingredients

Cook 200 g (7 oz) noodles per packet instructions. Rinse with cold water and set aside.
Grate 5 g (1 teaspoon) ginger and 4 cloves garlicix together with 30 ml (2 tablespoon) soy sauce, 30 ml (2 tablespoon) dark soy sauce, 10 ml (2 teaspoon) sesame oil.
Thinly slice: 1 zucchini.
Remove leafy top of 100 g (3 ½ oz) leek, slice in half (length ways) and clean well. Thinly slice.

Cook stir fry

Heat 5 g sesame oil over a wok on high heat. Add 1 zucchini, 100 g (3 ½ oz) leek sauté for 2 minutes.
Add 300 g (10 ½ oz) prawns and cook until they turn pink (approx. 5 minutes). Stir frequently.
Add 200 g (7 oz) noodles and sauce mixture, mix well then serve with (optional) 3 eggs, 20 g (¼ cups) spring onions, 20 g (2 tablespoon) sesame seeds

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Notes

Note 1 - Soy Sauce

Substitutions - tamari, coconut aminos, liquid aminos, fish sauce, Worcestershire sauce

Note 2 - Dark Soy Sauce

Substitutions - regular soy + brown sugar, oyster sauce, hoisin sauce, tamari sauce

Note 3 - Sesame Oil

I recommend the use of the sesame oil in this stir fry recipe as it really enhances the overall complexity of the flavour. If you don't have it, substitute for another oil, but note that the flavour won't be as strong.

Note 4 - Garlic / Ginger

I do recommend fresh garlic and ginger if you can as it is a lot more flavourful with less preservatives than what comes pre-crushed in a jar. If you do use jar amounts, double the quantity I have provided in the recipe.

If you're sensitive to the flavour, omit (it just won't taste quite as flavourful)

Note 5 - Noodles

I've used Singapore noodles in this one, but you can substitute for other noodles you desire. Make sure to follow the instructions on the packet as the cooking instructions will vary.

Storing

Store the shrimp vegetables stir fry in airtight containers in the refrigerator for up to 3 days.

Reheating

Skillet. Add water/broth and reheat for approx. 5 minutes over medium.

Microwave. 1 minute intervals, stirring between until heated (approx. 3-4 minutes)

Nutrition

Calories: 469kcalCarbohydrates: 55gProtein: 33gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 290mgSodium: 2901mgPotassium: 471mgFiber: 5gSugar: 10gVitamin A: 1043IUVitamin C: 17mgCalcium: 119mgIron: 3mg

Keyword Meal Prep Recipe, prawn recipe, prawn stir fry, seafood recipe, shrimp recipe, Stir Fry Recipe

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