Spicy Prawns stir-fry Rice Noodles is perfect comfort food that is packed with amazing flavors and healthy nutrients. It tastes so delicious and satisfying. The recipe is also simple to make.
It’s hard not to express my love for noodles every time I make a recipe with noodles. Spicy Prawns Stir-fry Rice Noodles is a perfect comfort meal that is packed with amazing flavors and good goodies. It has healthy greens and large mouthful of shrimp. It is so satisfying and comforting. I love to make this for an easy weeknight meal or a weekend lunch.
By using different kinds of vegetables, I love how colourful this dish looks. For example, I use Onion (white), cabbage (green or yellow), carrot (orange), and green onions (green). The recipe is also simple and easy to make. Besides Shrimp, I also made a Sichuan style rice noodles with Pork. You can find the recipe here.
WHY YOU WILL LOVE THIS RECIPE
Packed with flavors – the dish is full of amazing flavors that you will want to make it again and again.
Good amount of nutrients – the healthy greens provide good fiber and vitamins. And the shrimp is a great source of protein.
Simple and easy to make – the recipe is simple and easy to make. And you can easily find most of the ingredients at your kitchen.
So comforting and delicious – this is a wonderful comfort meal that tastes so delicious and satisfying.
RICE NOODLES
Rice noodles is one of my favorite kind of noodles, which is great for stir-fry as well as noodle soup. There are many different brands for Vermicelli Noodles. You can use either Chinese, Thai, or Vietnamese brand. I use Vietnamese Vermicelli noodles a lot, especially the Bamboo Tree brand.
VEGETABLES
For this recipe, I use Onion, Cabbage (I use Danish cabbage here), Green Onions, and Carrot. If you can find it in your local Asian grocery stores, I recommend that you use the Chinese Cabbage. You can also add other veggies of your choice, such as Bok Choy or Lettuce.
WHAT YOU NEED TO MAKE THE STIR-FRY SAUCE
Light Soy Sauceย โ This is one of the must-have Asian sauces that you need to have in your kitchen. Lee Kum Kee is my favorite brand for this. You can use other brands too.
Chinese Black Vinegarย โ or called ้ๆฑ้ฆ้. This isย made from fermented black sticky rice or regular glutinous rice.ย It adds a great tanginess and depth of flavors to the dish.
Lao Gan Ma Chili Sauceย โ This is one of the most popular Chinese chili sauces. Either kind can work in this recipe. You can buy this chili sauce in your local Asian markets or grocery stores.
Sugar – it helps balance the overall flavor here.
OTHER INGREDIENTS
Rice Noodlesย โ This is one of my favorite kind of noodles. There are many options. You can use the Vietnamese rice noodles, Thai Rice Noodles, or Chinese Rice Noodles.
Prawns – Always use large prawns for satisfying bites. The shrimp should be peeled and deveined and are cut in butterfly shape.
Eggs – I use three eggs here. You should gently whisk the eggs before use.
Onion – You can either slice or dice the onion here.
Cabbage – It adds some crunchiness to the texture. It will be best if you can use Chinese cabbage here. If not, just use the local kind that is available to you. I use a Danish cabbage here.
Carrots – You can either slice the carrots into thin strips or julienne the carrots.
Garlic – It adds a wonderful garlicky flavor to the dish.
Vegetable Oilย โ I normally use Rapeseed Oil. Do not use Olive Oil here.
Green Onionsย โ or called Spring Onions. I like to use this for garnishing at the end. It adds beautiful green color and it is rich in healthy nutrients.
HOW TO MAKE THIS SPICY PRAWN STIR-FRY RICE NOODLES
1. Cook the Rice Noodles – Cook the Rice Noodles in boiling water for a few minutes until al dente. The Rice Noodles should still have a bit firm texture. Remove and rinse in cold waters for a few times. Drain and use scissors to cut the noodles into shorter strips. Set aside.
2. Prepare the stir-fry sauce – In a bowl, mix together Light Soy Sauce, Chinese Black Vinegar, Lao Gan Ma Chili Sauce, and Sugar. Set aside.
3. Cook the Eggs – In a wok, on medium-high heat, add in 2 tbsp Vegetable Oil. Add in the Eggs. Cook and scramble the eggs until just cooked through. Transfer to a bowl. Set aside.
4. Cook the Vegetables – In the same wok, on medium-high heat, add in 2 tbsp Vegetable Oil. Add the Garlic and Onion and stir-fry for a minute Then add in the Cabbage and Carrots. Stir-fry for another minute. Add in the Prawns and stir until almost cooked.
5. Assemble the dish – Add in the Rice Noodles and the Stir-fry Sauce. Toss everything well until the sauce is mixed evenly. Return the cooked Eggs and add in sliced Green Onions. Stir-fry for another 1-2 minutes until everything is well combined and the Rice Noodles have soaked up the sauce.
6. Ready to serve – Transfer to serving plates or bowls. Garnish with some chopped Green Onions. Ready to enjoy!
Haini’s Tips
1. Remember not to overcook the Rice Noodles in the boiling water at the beginning. Cook the noodles til al dente with still a bit firm texture, as the Rice Noodles will be cooked again in Stir-fry. 2. You can use scissors to cut the Rice Noodles into shorter strips for an easy stir-fry. 3. You are welcome to add some Black Pepper at the end for extra peppery flavor. 4. If you prefer everything vegetarian, you can substitute prawns with tofu.
I hope you will enjoy making this Spicy Prawns Stir-fry Rice Noodles recipe! It is such a great comfort food that tastes super delicious and satisfying. It is perfect for a quick weeknight meal or an easy lunch. You should add this to your go-to recipes!
SUBSTITUTION
For this recipe, you can also substitute Rice Noodles with Spaghetti Noodles, Glass Noodles, or Ramen Noodles. If you use Glass Noodles, remember not to cook the Glass Noodles in boiling water. Please check out Stir-fry Soy Sauce Shrimp Glass Noodles for detailed instruction.
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Spicy Prawns Stir-fry Rice Noodles
Spicy Prawns stir-fry Rice Noodles is perfect comfort food that is packed with amazing flavors and healthy nutrients. It tastes so delicious and satisfying. The recipe is also simple to make.
12large Prawns, peeled and deveined, cut in butterfly shape
1cupCabbage, sliced
1Onion, sliced
1cupCarrots, sliced
3Eggs, whisked
2Green Onions, finely sliced
4tbspVegetable Oil
4Garlic Cloves, finely chopped
extra chopped Green Onions for garnish
Stir-fry Sauce
2tbspLight Soy Sauce
1tbspChinese Black Vinegar
3tbspLao Gan Ma Chili Sauce
1tspSugar
Instructions
Cook the Rice Noodles in boiling water for a few minutes until al dente. The Rice Noodles should still have a bit firm texture. Remove and rinse in cold waters for a few times. Drain and use scissors to cut the noodles into shorter strips. Set aside.
Prepare the stir-fry sauce. In a bowl, mix together Light Soy Sauce, Chinese Black Vinegar, Lao Gan Ma Chili Sauce, and Sugar. Set aside.
In a wok, on medium-high heat, add in 2 tbsp Vegetable Oil. Add in the Eggs. Cook and scramble the eggs until just cooked through. Transfer to a bowl. Set aside.
In the same wok, on medium-high heat, add in 2 tbsp Vegetable Oil. Add the Garlic and Onion and stir-fry for a minute Then add in the Cabbage and Carrots. Stir-fry for another minute. Add in the Prawns and stir until almost cooked.
Add in the Rice Noodles and the Stir-fry Sauce. Toss everything well until the sauce is mixed evenly.
Return the cooked Eggs and add in sliced Green Onions. Stir-fry for another 1-2 minutes until everything is well combined and the Rice Noodles have soaked up the sauce.
Transfer to serving plates or bowls. Garnish with some chopped Green Onions. Ready to enjoy!
Video
Notes
Remember not to overcook the Rice Noodles in the boiling water at the beginning. Cook the noodles til al dente with still a bit firm texture, as the Rice Noodles will be cooked again in Stir-fry.
You can use scissors to cut the Rice Noodles into shorter strips for an easy stir-fry.
You are welcome to add some Black Pepper at the end for extra peppery flavor.
If you prefer everything vegetarian, you can substitute prawns with tofu.
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