Prawn stir fry in szechuan sauce

Spicy Tiger Prawn Stir Fry

By the wlr team

Bursting with flavour and great fun to prepare, this ginger, garlic and chilli stir fry is full of delicious Asian flavours - all for only 320 calories.

  • Recipe makes: 2 servings
  • Prep time:
    10 mins
  • Cook time: 15 mins
  • Calories: 320
    per serving


  • 1 tbsp sesame oil
  • 60g red onion, peeled and sliced
  • 100g chinese cabbage, shredded
  • 1 lime, juiced
  • 1 med red chilli, de-seeded and finely chopped
  • 1 garlic clove, crushed
  • 1 tsp ginger, grated
  • 4 spring onions, sliced
  • 200g tiger prawns, cooked and peeled
  • 1 tbsp light soy sauce
  • 1 tbsp sweet chilli sauce
  • 10 tsp chinese rice wine
  • 2 x 65g blocks egg noodles
  • ½ red pepper, sliced
  • ½ yellow pepper, sliced


  1. Bring a pan of water to the boil; add the noodles and return to boil then simmer for 3-4 minutes.
  2. Drain and return to pan, drizzle with ½ tsp sesame oil and shake to coat. Set aside.
  3. Heat a wok (or large pan) over a hot heat; add remaining sesame oil; once smoking, add the chillies, garlic, and ginger. Stir fry for half a minute.
  4. Next add the red onion, spring onions and prawns. Stir fry for 3-4 minutes (until prawns turn deliciously browned around the edges)
  5. Add the Chinese cabbage (leaf), lime juice, soy sauce, sweet chilli sauce, pre-cooked noodles and rice wine. Stir fry for a further 3-4 minutes or until noodles are heated through.
  6. Serve immediately

Substitute bean sprouts if Chinese leaf is not available
Substitute dry sherry if rice wine is not available

Nutrition information per serving
Calories (kcal)320
Carbohydrate (g)31.6
Fat (g)10.4
Protein (g)25.1
Fibre (g)2.8
Alcohol (g)0.0
Fruit & Veg1.4

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