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Gingered prawn noodles

serves 4

preparation time:
25 minutes

cooking time:
10 minutes



1 lime, finely grated zest and juice
3 tbsp light soy sauce
2 tsp sunflower oil
5cm ginger, peeled and grated
1 tbsp honey
2 tsp sesame seeds
2 tsp vegetable oil
240g (4 sheets) dried egg noodles
2 carrots, cut in thin strips
6 spring onions, sliced
150g bag mange tout, halved
2 tbsp chopped coriander, to garnish
2 x 140g packs The Co-operative raw king prawns
lime wedges to serve



Mix together the lime zest and juice, soy sauce, sunflower oil, ginger and honey. Add the prawns and set aside to marinate for 15 minutes. Alternatively cover, chill and leave for up to 24 hours.

Dry-fry the sesame seeds in a large wok or frying pan for a minute or so until golden, remove from the heat and set aside.

Cook the noodles according to the packet instructions. Drain.

Heat the oil in the wok or frying pan. Add the carrots, spring onions and mange tout and stir-fry for 2 minutes before adding the prawns and marinade. Continue cooking for 2–3 minutes until the prawns have turned pink. Toss the noodles into the pan and cook for 30 seconds until hot.

Garnish with the coriander and sprinkle with the sesame seeds.

Serve with lime wedges.

top tip

If you can’t get raw prawns, use cooked instead, marinating as above then adding them with the noodles and cooking until hot.

nutritional values (approx. per serving)



sat fat









low low low low

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