Spicy prawn noodles with courgettes (zucchini) and red peppers, a delicious Asian dish bursting with the most amazing flavours. This recipe is ready in well under 30 minutes.
I love Chinese food, it is so tasty and healthy. Stir-frying is a great way of cooking, most nutrients are kept in, and what I like most from stir-frying vegetables, is that lovely crunch you get. Throw some prawns in, and the ultimate Asian dish is created: the almighty spicy prawn noodles. Ginger, garlic and spring onions together give the most wonderful taste to any food.
If you fancy something different for lunch or supper, give this dish a try. It is easy, quick and delicious! And healthy too. If you like spicy food, do not be afraid to use as much chilli pepper as you like. Or, if spicy food is not your thing, just omit it altogether, you will still get a fabulous meal, guaranteed.
Before I ramble for any longer, I should probably mention that what we actually call prawns in the UK are shrimps, I know some people might get confused by the term prawn. But I find it rally difficult to call them something else. Same with courgettes, which are otherwise called zucchini, or aubergines, which are called eggplants in the US English. And the list can go on. The only words I don’t actually mind using are starters, or the US English appertizers. For some strange reasons, I don’t have any problems using them both.
Coming back to noodles, they are a staple food in my family, we all love them. From beef noodles, to chicken noodle soup or the amazing Japanese noodle soup, I can never have enough of them. Super simple to make, quick and tasty. Finest dinner from the comfort of your own home!
Spicy prawn noodles, a delicious under 30-minute Asian dish that has got all we need: heat, flavour, yummy veggies and prawns.
- 160 g prawns cooked and peeled, 1 cup
- 1/2 packet of noodles
- 4 big garlic cloves
- 1/2 red chilli pepper
- 3 spring onions
- 1/2 tbsp grated ginger
- 1/2 red bell pepper
- 1/2 courgette
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 3 tbsp light soy sauce
- 3 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tbsp fish sauce
- parsley to garnish
Cook the noodles according to the packet instructions. Different noodles will require different amount of time to be cooked, but most of them would be ready in less than 10 minutes.
Drain the water and add a tbsp of sesame oil, the noodles will get a lovely flavour.
Heat a tbsp of vegetable oil in a wok or a large pan until smoking hot.
Peel and puree the garlic cloves with a garlic presser, then chop the chilli pepper and grate the ginger and add them to the pan, frying for 10 seconds.
Add the prawns and toss to coat in the oil, garlic, ginger and chilli. Fry for a further 2 minutes.
Transfer to a plate.
Cut the green onions, red peppers and courgette and add them to the wok together with a dash of vegetable oil.
Stir well and add the soy sauces, fish sauce and rice vinegar. Stir fry for a few minutes until the vegetables are cooked, but still have a bit of crunch.
Add the cooked noodles and prawns and toss well, then remove from the heat.
Garnish with chopped spring onions and fresh parsley.