We love noodles in my house — they make a regular appearance at least once a week in various forms, from stir-fries to soups. But this is the one I always come back to. These Quick Garlic Prawn Noodles are my go-to when the day has completely gotten away from me and I need something on the table fast.
It’s all made in one wok, uses easy-to-find ingredients, and has that irresistible combination of garlic, ginger and soy that makes the whole kitchen smell amazing. The prawns cook in minutes, the sauce comes together in a small bowl, and the end result feels fresh and satisfying — the kind of meal that tastes like you’ve made an effort, even when you haven’t had time to.
Why You’ll Love It
- Ready in 20 minutes from start to finish.
- Uses simple pantry staples – soy sauce, oyster sauce, sesame oil.
- Easy to adapt — make it vegetarian or add extra vegetables for a quick fridge clean-out.
- Everything cooks in one wok, so there’s minimal washing up.
- The flavour is perfectly balanced: savoury, lightly sweet, and bright from the ginger.
Ingredients Explained
Prawns: Quick to cook and full of flavour — perfect for weeknights. You can use peeled green prawns or frozen ones defrosted overnight.
Fresh Egg Noodles: Found in the refrigerated section of most supermarkets. Their slightly chewy texture works beautifully in stir-fries.
Garlic and Ginger: The base of almost every good noodle dish — they give warmth and depth.
Snow Peas: Add crunch and freshness. You can also swap for capsicum, sliced mushrooms, or broccoli florets.
Soy Sauce & Oyster Sauce: The umami base that gives the sauce body and gloss.
Sesame Oil: Adds aroma and that final, toasty finish.
Spring Onions & Sesame Seeds: For colour, texture, and a bit of bite at the end.
Pro Tips
- Prep first: Have your garlic, ginger, and sauce ready to go before you heat the wok — everything cooks fast.
- Don’t overcook the prawns: They only need about 2 minutes in total; any longer and they’ll toughen.
- Keep it fresh: Add the snow peas right at the end so they stay crisp and bright.
- Glossy finish: Toss everything well over high heat for that classic wok sheen.
Variations & Substitutes
- Vegetarian option: Skip the prawns and stir-fry cubes of firm tofu instead. Add extra veg like capsicum, mushrooms, or broccoli for more texture.
- Gluten-free: Use tamari instead of soy sauce and check your oyster sauce label.
- No snow peas? Try sliced green beans or shredded cabbage — both stay crisp and cook quickly.
- Add heat: Top with a drizzle of chilli oil or sprinkle of flakes when serving.
Storage
Best served straight away, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a wok or microwave with a splash of water to loosen the noodles.
FAQs
Can I use another type of noodle?
Yes — egg noodles work best, but you can also use udon, rice noodles, or even spaghetti in a pinch.
Can I use pre-cooked prawns?
You can, but they’ll cook very quickly — add them right at the end just to warm through.
Can I make this ahead?
You can prep everything in advance (sauce, chopped aromatics, trimmed veg), but it’s best cooked just before serving for the freshest texture.
Final Thoughts
Quick, flavour-packed dinners like this are the ones I rely on most. These Quick Garlic Prawn Noodles have become a weeknight favourite — fast to make, easy to clean up, and full of that comforting, slurp-worthy flavour that never gets old.
If you love meals like this, you might also enjoy my Sausage and Broccoli Orecchiette — another quick stovetop dinner that comes together in the time it takes to cook the pasta — or Pasta Puttanesca, a pantry staple that’s just as bold and satisfying. For more Asian-inspired weeknight ideas, try my Beef and Broccoli Stir Fry or Quick Chicken Pad Thai, both full of fresh flavour and ready in under 30 minutes.
Once you’ve made these Quick Garlic Prawn Noodles, I promise — they’ll make it into your regular weeknight rotation.
Quick Garlic Prawn Noodles
Equipment
- Wok or large frying pan
- Mixing bowl for sauce
- Pot for boiling noodles
- Tongs or chopsticks for tossing
Ingredients
- 400 g fresh egg noodles
- 2 tbsp neutral oil vegetable or peanut
- 500 g raw prawns peeled and deveined
- 3 cloves garlic finely chopped
- 1 tbsp fresh ginger finely grated
- 150 g about 1½ cups / 2 handfuls snow peas, trimmed
- 2 spring onions sliced (white and green parts separated)
- 1 tsp toasted sesame seeds for garnish
- Optional: chilli oil or chilli flakes for serving
For the sauce:
- 4 tbsp soy sauce
- 2½ tbsp oyster sauce
- 2 tsp sesame oil
- 2 tsp brown sugar
- 2 tbsp water
Instructions
- Mix the sauce: In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, and water. Set aside.
- Cook the noodles: Bring a pot of water to the boil and cook the egg noodles according to packet instructions. Drain and rinse briefly under cold water to stop the cooking. Set aside.
- Cook the prawns: Heat 1 tablespoon of oil in a wok over high heat. Add the prawns and stir-fry for 1–2 minutes, tossing constantly, until just pink and opaque. Remove and set aside.
- Sauté aromatics: Add the remaining oil to the wok, followed by the garlic, ginger, and white parts of the spring onion. Stir-fry for about 30 seconds, just until fragrant.
- Add noodles and sauce: Add the cooked noodles and pour over the sauce. Toss well for 1 minute to coat evenly and heat through.
- Combine and finish: Return the prawns to the wok along with the snow peas. Toss for about 30 seconds, just until the snow peas turn bright green and everything is glossy.
- Serve: Divide among bowls and top with green spring onions, toasted sesame seeds, a drizzle of sesame oil, and optional chilli oil or flakes if you’d like a little heat.