Korean King Prawn Chilli noodles

Stir fried egg noodles with King prawns and vegetables in a Korean style chilli sauce.


Serves two people

Preperation 10 minutes, cooking time 10 minutes


12 raw king prawns (shell, devien and buttefly)

2 tablespoons wok oil

6 trimmed broccoli spears

8 trimmed green beans (cut into 3-4cm lengths)

1 carrot (cut into thin matchsticks)

1 red chilli (thinly sliced)

6 baby corn (thinly sliced)

1 red onion (cut into thin strips) 

2 portions of cooked medium thick egg noodles

Thumb of ginger (cut into very fine matchsticks)

2 teaspoon sesame seeds

1 desert spoon sesame oil

1 desert spoon gochujan

1 desert spoon honey

1 desert spoon vinegar

2 desert spoons dark soy sauce

4 cloves garlic (crush, finely chop)


Get cooking

  1. Start by making the sauce, this is best 1-2 hours before cooking. Mix the crushed garlic, dark soy, vinegar, honey, gochujan, ginger, sesame seeds and sesame seeds in a large bowl. Stir well until combined, cover and set aside at room temperature until cooking.
  2. Cook the noodles as per packet instructions then drain and set aside. It is best to use a fork to seperate the noodles to make it easier when frying them.
  3. Heat one tablespoon of wok oil until smoking hot. Keep your cooker setting at maximum for the whole cooking process – it is better to lift the wok off the cooker than to turn it down. Stir fry the prawns until they turn from gey to pink (2-3 minutes), then tip the contents into a colander to drain the oil. Set aside.
  4. Wipe the wok clean then add a further tablespoon of wok oil and heat until smoking hot. Add the vegetables (onion,, carrot chilli, baby corn, brocholi spears and trimmed green beans) and stir fry for 2-3 minutes.
  5. Add the cooked prawns followed by the sauce then the noodles, stir fry for 2-3 minutes until the dish is piping hot.
  6. Serve immediatley and enjoy!