Sweet Chilli Prawn/Shrimp and Basil Noodles

Recipe by ImPat
READY IN: 30mins


  • 220
    g hokkien noodles
  • 1
    tablespoon sweet chili sauce
  • 1
    tablespoon lemon juice (freshly squeezed)
  • 1
    teaspoon honey
  • 2
    teaspoons olive oil
  • 400
    g prawns (raw peeled deveined tails intact)
  • 2
    garlic cloves (finely chopped)
  • 2
    cm ginger (fresh finely grated)
  • 500
    g vegetables (pre-cut mixed stir fry, see note in intro)
  • 1
    tablespoon water
  • 1
    cup basil leaves (small fresh)
  • 2
    tablespoons cashews (unsalted roasted roughly chopped)


  • Put the noodles in a medium heatproof bowl and pour over enough boiling water to cover and set aside for 2 to 3 minutes to allow the noodles to separate and then drain well.
  • Meanwhile put sweet chilli sauce, lemon juice and honey in a small bowl and stir well to combine and set aside.
  • Heat half of the oil in a large wok on high and add the prawns and stir fry for 1 to 2 minutes or until prawns just change colour and remove fromthe wok and set aside.
  • Heat remaining oil on medium high and add the garlic and ginger and stir fry for 1 minute and then add the vegetables and stir fry for 1 minute and then add the water and cook covered tossing twice for 2 to 3 minutes or until vegetable are just tender.
  • Add the noodles, prawns and sweet chilli sauce mix to the wok and toss for 2 minutes or until well combined and heated through.
  • Remove wok from heat and toss in the basil leaves ande cashews.
  • Divide the noodle mix between shallow bowls and serve straightaway.
  • OPTIONS - for a gluten free and lower salt option replace the prawns with 200 grams diced skinless chicken breast and the noodles with 70 grams (1/3 cup) basmati rice boiled.