Prawn & Cashew Noodle Stir Fry

Sweet Monday recipes, prawn noodle stir fry

Stir fry is my go to meal when I don’t know what to cook. If you’re eating alone, or if you have lots of veg that needs using up, it’s a great quick and easy dish.
Prawns are one of my favourite things to eat, and luckily Stew has mastered how to cook them perfectly. I tend to over cook them as they only take a couple of minutes, if that.
Ingredients (serves 2):
  • 250g raw king prawns
  • 1 pepper, sliced
  • Handful of mushrooms, quartered
  • 4 spring onions, chopped
  • 1 chilli, chopped
  • 1 small piece of ginger
  • 2 cloves of garlic
  • Handful of cashew nuts
  • 1 pack of instant rice noodles
  • 3 tbsp soy sauce
  • 2 tbsp rapeseed oil
  • Lime to season/garnish


  1. Blitz the ginger, garlic and chilli with a hand blender, or chop finely. Add the soy sauce and 1 tbsp of rapeseed oil, pour over the prawns and marinade 15-20mins.
  2. Blitz or finely chop the cashew nuts and set aside for later.
  3. Once the prawns are marinated, place your wok on a high heat. When it starts to smoke lower the heat and add a tablespoon of rapeseed oil. Throw in all of the veg, leaving half of the spring onions to garnish later. Cook for 1-2 minutes.
  4. At the same time add your noodles to a pan of boiling water. Cook for 4 minutes and drain. Leave to one side.
  5. Separate the prawns from the marinade and put the marinade over the vegetables in the wok. Fry for a further 1-2 minutes.
  6. Add noodles and prawns to the wok and stir thoroughly. Cook for no longer than 1-2 minutes.
  7. Serve in a large bowl, sprinkle the remaining spring onions and cashew nuts on top, and drizzle with lime.

Sweet Monday recipes, prawn noodle stir fry

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