Peanut and Double Prawn Noodle Stir-Fry
with Mushrooms and Carrots
- Wheat
- Cereals containing gluten
- Egg
- Crustaceans
- Peanut
- Soya
- Cashew nuts
- Nuts
- May contain traces of allergens
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Peanut and Prawn Noodle Stir-Fry will be on your table in less than 25 minutes.
Ingredients
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
1 unit(s)
Carrot
300 grams
King Prawns
(Contains: Crustaceans)
120 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
30 grams
Peanut Butter
(Contains: Peanut, Cashew nuts, Nuts, May contain traces of allergens)
50 grams
Ketjap Manis
(Contains: Soya)
32 grams
Sweet Chilli Sauce
15 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 unit(s)
Lime
Not included in your delivery
125 milliliter(s)
Boiled Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the noodles.
b) When boiling, add the noodles to the water and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Meanwhile, boil a half-full kettle for the sauce.
b) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 0.5cm thick.
c) Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the carrot and mushrooms. Fry, stirring occasionally, 5-6 mins.
c) Halfway through cooking, add the prawns to the pan.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) In a measuring jug, mix together the peanut butter and boiled water for the sauce (see pantry for amount) until smooth. Once smooth, stir in the ketjap manis, sweet chilli and soy sauce and mix until well combined.
c) Add the garlic to the pan and fry until fragrant, 1 min.
d) Pour in the sauce and bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
a) Meanwhile, cut the lime into wedges.
b) Stir the cooked noodles into the pan until coated in the sauce. Add a squeeze of lime juice and stir to combine.
c) Taste and add more salt, pepper and lime juice if needed.
d) Add a splash of water if it's a little too thick.
a) Share the peanut and prawn noodles between your serving bowls.
b) Serve with any remaining lime wedges for squeezing over.
Enjoy!
Step 2 MOD: If you’re doubling up on king prawns, cook the recipe in the same way.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The peanut sauce divides opinion — some find it rich and satisfying, while others feel the peanut flavour needs more presence to balance the soy and ketjap manis.
- Ease of prep: Most find this a genuinely quick and straightforward cook with minimal washing up.
- Suggestions: Use less water and more peanut butter in the sauce for a stronger, less watery result; adding sesame seeds, spring onions, or bean sprouts can bring welcome crunch and freshness.
- Portions: Portion size varies by preference — the noodles make it filling, though some feel it stretches to only one and a half servings.
