Quick Shrimp Stir-Fry with Noodles

Ingredients

• 700 g Peeled and deveined prawns (Pat dry thoroughly for best sear)
• 1 tsp Corn flour (cornstarch) (Coats prawns for light crispness)
• 1 pinch Salt (Adjust for soy sauce saltiness)
• 1 pinch Ground white pepper (Adds subtle heat)
• 3 tbsp Oyster sauce (Provides umami depth)
• 2 tbsp Light soy sauce (Salty, thin sauce)
• 1 tbsp Dark soy sauce (Adds color, richer flavor)
• 2 tsp Fish sauce (Adds depth, a little brine)
• 2 tsp Granulated sugar (Balances acidity)
• 1 wedge Lime juice (Fresh, adds brightness)
• 3 pcs Garlic cloves (Crushed then roughly chopped)
• 1 long Red chili (optional) (Mild, adds sweetness, not heat)
• 1 medium Carrot (Cut into thin strips)
• 1 medium Brown or yellow onion (Thinly sliced)
• 150 g Green cabbage (Separate layers, roughly chop)
• 150 g Green beans (Trimmed and halved)
• 3 pcs Spring onions (scallions) (Separate white roots (chop) and green tops (slice))
• 150 g Bean sprouts (Add at the end for crunch)
• ½ bunch Thai basil (or regular basil) (Leaves only, adds fragrance)
• 450 g Fresh hoen noodles (Walk‑ready; cook 2 min less than package instructions)
• 2 tbsp Peanut oil (neutral oil) (High‑smoke‑point for searing)

Instructions

1. Coat the prawns

   Pat the peeled and deveined prawns dry with paper towels. Place them in a bowl, add 1 tsp corn flour, a pinch of salt and a pinch of ground white pepper, then toss until evenly coated.

   Time: PT5M

2. Prepare the stir‑fry sauce

   In a separate bowl whisk together 3 tbsp oyster sauce, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tsp fish sauce, 2 tsp granulated sugar, and the juice of one lime wedge until the sugar dissolves.

   Time: PT3M

3. Prep all vegetables and aromatics

   Crush 3 garlic cloves with the side of a knife, then roughly chop. Slice the red chili (if using). Cut the carrot into thin strips on a slight angle. Slice the onion into thin strips. Separate cabbage layers and roughly chop. Trim green beans and halve them. Chop the white parts of the spring onions and slice the green tops. Pick the basil leaves from the stems. Measure out 150 g bean sprouts.

   Time: PT10M

4. Heat the wok

   Place the wok over high heat until it starts to smoke, then add 1 tbsp peanut oil and swirl to coat the surface.

   Time: PT1M

   Temperature: high heat

5. Sear the prawns

   Add the coated prawns in a single layer. Let them sit without stirring for about 1½ minutes until the underside turns pink and lightly browned, then flip and cook another 30 seconds until opaque. Remove and set aside.

   Time: PT2M

   Temperature: high heat

6. Add more oil

   Return the wok to high heat and add the remaining 1 tbsp peanut oil.

   Time: PT30S

   Temperature: high heat

7. Flavor base – garlic and chili

   Add the chopped garlic and sliced chili to the hot oil. Stir‑fry for 20‑30 seconds until fragrant, being careful not to let the garlic burn.

   Time: PT30S

   Temperature: high heat

8. Stir‑fry the vegetables

   Add the carrot strips, onion slices, green bean halves, and cabbage pieces all at once. Toss continuously for about 2 minutes until the colors brighten but the vegetables remain crisp.

   Time: PT2M

   Temperature: high heat

9. Add noodles and sauce

   Add the fresh hoen noodles directly into the wok, then pour the prepared sauce over everything. Toss for 1 minute until the noodles are coated and the sauce bubbles.

   Time: PT1M

   Temperature: high heat

10. Finish with prawns, sprouts and herbs

    Return the cooked prawns, bean sprouts, the white parts of the spring onions, and the sliced green tops to the wok. Add the basil leaves. Toss quickly for 30 seconds so the basil releases its aroma and the sprouts stay crisp.

    Time: PT30S

    Temperature: high heat

11. Portion and store

    Divide the stir‑fry evenly into five 750 ml meal‑prep containers. Garnish each with any remaining spring‑onion stems if desired. Let cool for about 20 minutes before sealing.

    Time: PT2M

Nutrition Facts

Calories

500

Protein

28 g

Carbohydrates

24 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of Peeled and deveined prawns: chicken breast, firm tofu
• Instead of Corn flour (cornstarch): potato starch, tapioca starch
• Instead of Oyster sauce: hoisin sauce
• Instead of Light soy sauce: tamari (gluten‑free)
• Instead of Dark soy sauce: regular soy sauce
• Instead of Fish sauce: soy sauce
• Instead of Granulated sugar: honey, maple syrup (use less)
• Instead of Lime juice: lemon juice
• Instead of Garlic cloves: garlic paste (1 tsp)
• Instead of Red chili (optional): sweet bell pepper
• Instead of Carrot: jicama
• Instead of Brown or yellow onion: shallot
• Instead of Green cabbage: napa cabbage
• Instead of Green beans: snow peas
• Instead of Spring onions (scallions): chives
• Instead of Bean sprouts: shredded cabbage
• Instead of Thai basil (or regular basil): holy basil, regular basil
• Instead of Fresh hoen noodles: rice noodles, egg noodles
• Instead of Peanut oil (neutral oil): vegetable oil, canola oil

Equipment Needed

• Wok or large skillet
• Cutting board
• Chef's knife
• Measuring spoons
• Mixing bowls
• Spatula or tongs
• Meal‑prep containers (5 × 750 ml)

Critical Steps — Do Not Skip

• Dry the prawns thoroughly before coating
• Ensure the wok is smoking hot before adding oil
• Do not stir the prawns immediately; let them sear
• Cook garlic and chili only 20‑30 seconds to prevent burning
• Keep vegetables crisp by high‑heat quick toss
• Add basil at the very end for maximum fragrance

Chef Tips from the Video

• Use a carbon‑steel wok for the best heat response; a cast‑iron skillet works but takes longer to heat.
• If you like extra heat, add a dash of sriracha or a few sliced bird’s eye chilies with the garlic.
• For extra crunch, toss in a handful of roasted peanuts just before serving.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then refrigerate in airtight containers for up to 4 days.

Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Room temperature: Not recommended; food should be refrigerated within 2 hours of cooking.

Make-Ahead Tips

• Prepare the sauce and store in a small jar; it keeps for 3 days in the fridge.
• Pre‑chop all vegetables and keep them in a sealed container; they stay fresh for 2 days.
• Portion the cooked noodles separately if you plan to reheat later; this prevents over‑cooking.