Best Prawn Asparagus Noodle Stir Fry Recipes

PRAWN & ASPARAGUS NOODLE STIR-FRY

Prawn & Asparagus Noodle Stir-Fry image

Make and share this Prawn & Asparagus Noodle Stir-Fry recipe from Food.com.

Provided by Sonya01

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

250 g rice stick noodles
1 tablespoon peanut oil
500 g peeled green prawns
1 red capsicum, halved, deseeded, cut into thin strips
1 brown onion, halved, cut into wedges
1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
1 tablespoon grated fresh ginger
60 ml hoisin sauce (1/4 cup)
60 ml sweet chili sauce (1/4 cup)
2 tablespoons rice wine, vinegar
2 teaspoons brown sugar
3 shallots, ends trimmed, thinly sliced diagonally

Steps:

Place the noodles in a heatproof bowl.
Cover with boiling water.
Set aside for 5 mins or until just tender.
Drain.
Meanwhile, heat the oil in a wok over high heat until just smoking.
Add the prawns and stir-fry for 3-4 mins or until prawns curl and change colour.
Transfer to a plate.
Add the capsicum, onion, asparagus and ginger to the wok and stir-fry for 1-2 mins or until the onion softens slightly.
Whisk together the hoisin sauce, sweet chili sauce, vinegar and sugar in a jug.
Add the noodles, prawns and hoisin sauce mixture to the wok and stir-fry for 1/2 mins or until heated through.
Divide among serving bowls.
Sprinkle with shallot to serve.

Nutrition Facts : Calories 471.2, Fat 8.4, SaturatedFat 1.6, Cholesterol 210.5, Sodium 1003, Carbohydrate 67.5, Fiber 6, Sugar 11.8, Protein 30.3

PRAWN & RICE NOODLE STIR-FRY

Prawn & rice noodle stir-fry image

This simple, midweek meal is low fat, low calorie and bursting with Asian flavours - it's ready in under half an hour too

Provided by Miriam Nice

Categories Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 10

Ingredients

200g rice noodles
1 tbsp vegetable oil
1 leek , sliced
200g fine green beans
300g beansprouts
1 garlic clove , crushed
300g peeled raw king prawns
1-2 tbsp soy sauce
2 tsp toasted sesame seeds
pickled ginger

Steps:

Pour boiling water over the rice noodles in a large heatproof bowl and leave for 3-5 mins to soften. Meanwhile, in a large wok or frying pan, heat the oil, add the leek and stir-fry over a high heat until starting to soften. Add the green beans and beansprouts, then cook for another 3 mins. Add the garlic and prawns, and cook until the prawns are starting to turn pink. Splash in the soy sauce and heat until everything is cooked through.
Tip the contents of the wok onto a large serving dish, drain the rice noodles, add to the serving dish, then toss everything together. Top with the toasted sesame seeds and pickled ginger to serve.

Nutrition Facts : Calories 303 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium

SINGAPORE NOODLES WITH PRAWNS

Singapore noodles with prawns image

This low-fat, low-calorie version of your favourite stir-fried takeaway will be ready in 20 minutes and is packed with prawns and plenty of flavour

Provided by Jennifer Joyce

Categories Dinner, Main course, Supper

Time 20m

Number Of Ingredients 14

Ingredients

2 nests thin vermicelli rice noodles
1 tbsp light soy sauce
1 tbsp oyster sauce
2 tsp mild curry powder
1 tbsp sesame oil
1 garlic clove , chopped
1 red chilli , thinly sliced (deseeded if you don't like it too hot)
thumb-sized piece ginger , grated
1 medium onion , sliced
1 red pepper or yellow pepper, cut into thin batons
4 spring onions , cut in half lengthways then into batons
8 raw king prawns
1 large egg , beaten
coriander leaves, to serve

Steps:

Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.
In a small bowl, mix together the soy, oyster sauce and curry powder.
In a large wok, add half the oil and fry the garlic, chilli and ginger until golden, about 2 mins. Add the remaining oil, onion, pepper, spring onions, prawns and noodles and stir-fry for a few mins. Push everything to one side, add the egg and scramble. Add the soy sauce mixture, toss again for a few more mins, then remove from the heat. Sprinkle over the coriander leaves before serving.

Nutrition Facts : Calories 411 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 2.6 milligram of sodium

ASPARAGUS & SHRIMP NOODLES

Asparagus & Shrimp Noodles image

This was the result of a very poorly followed recipe. We were pleasantly surprised with the result and will be checking out local Weight Watchers groups tomorrow. The asparagus can be either fresh or frozen. I used frozen and that worked out just fine. Also, if you like more heat, increase the amount of chili paste.

Provided by luvinlif2k

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 (8 ounce) package angel hair pasta, cooked al dente
3 tablespoons peanut oil
4 garlic cloves, chopped
1 teaspoon chili paste (sambal oelek)
2 cups asparagus, cut in 1-inch pieces
1 lb medium shrimp, peeled & deveined
1 (5 ounce) can sliced water chestnuts
1/4 cup soy sauce
1 teaspoon fresh ginger, crushed
1 tablespoon sugar
1 tablespoon cornstarch, dissolved in 1 Tbsp. water
1/2 cup water, to thin sauce

Steps:

In a wok, heat oil.
Add shrimp and stir-fry until shrimp are pink. Remove shrimp and set aside.
Add garlic and stir-fry until just beginning to color.
add chili paste, stir-fry 30 seconds.
Add asparagus. Stir-fry 3 minutes then put on lid and cook for 4-5 minutes or until asparagus is crisp-tender. Stir occasionally to keep asparagus from burning.
Add water chestnuts and cover until heated through.
Whisk together soy sauce, ginger and sugar.
Return shrimp to wok and add soy sauce mixture. Heat through.
Add cornstarch mixture to wok, stirring constantly.
Add water while stirring until sauce is a satisfactory consistency.
Add cooked pasta and mix thoroughly.
Enjoy!