Sesame Prawn Noodles

This recipe works in combination with: Asian Beef Stir-fry. This recipe features in these meal plans: East & West, Low Fat Suppers.

A Thai-style noodle dish of prawns tossed with watercress, mangetout beans and sesame seeds.


  • 75g of mangetout, halved
  • 75g of watercress
  • 1 orange, halved and juiced
  • 200g of cooked and peeled king prawns
  • half a bunch of spring onions, finely sliced
  • 1 tbsp sesame seeds
  • 1 tbsp Thai fish sauce
  • 125g of medium dried egg noodles
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger, finely chopped
  • 1/2 green chilli, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tbsp vegetable oil
  • 1 tsp mild chilli powder
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 10 mins
  • Price per person: £3.34
  • Store cupboard: Cook's
  • Calories per serving: 440
  • 5-a-day per serving: 1.7
  • Print Recipe
Sesame Prawn Noodles photo

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  1. Cook the noodles according to the packet instructions.
  2. Meanwhile, mix the prawns with the sesame oil and sesame seeds. Heat a frying pan and sear the prawns for 1-2 minutes over a high heat. Remove from the pan and set aside.
  3. Cook the mangetout in boiling water for 2 minutes, or until tender. Drain well and set aside.
  4. Using the same pan as the prawns, heat the vegetable oil and fry the garlic and chilli powder for 1 minute. Add the orange juice, ginger, fish sauce and spring onions. Simmer for 1-2 minutes, or until reduced by half and remove from the heat.
  5. Add the watercress and stir for 20 seconds, or until it begins to wilt and then toss with the mangetout beans and noodles.
  6. Serve the noodles and watercress mixture topped with the sesame seared prawns.

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