A fiery and flavorful Indo-Chinese dish featuring stir-fried noodles tossed with succulent prawns, crisp vegetables, and a bold, spicy Schezwan sauce. A perfect weeknight meal that comes together in under 30 minutes.
Perfectly spiced Prawn Schezwan Noodles – a protein-packed and energy-giving meal you'll love!
This indo_chinese dish is perfect for breakfast. With 458.16 calories and 29.5g of protein per serving, it's a healthy, muscle-gain option for your meal plan.
fat
1 medium Capsicum (thinly sliced (any color))
1 medium Carrot (julienned)
1 cup Cabbage (shredded)
4 tbsp Schezwan Sauce (adjust to your spice preference)
2 tbsp Soy Sauce (naturally brewed)
1 tbsp Rice Vinegar
1 tsp Sugar (to balance flavors)
0.5 tsp White Pepper Powder
0.25 cup Spring Onion Greens (chopped, for garnish)
Instructions
1
Cook the Noodles
Bring a large pot of water to a rolling boil. Add 1 tbsp of salt.
Add the Hakka noodles and cook according to package directions until al dente (usually 3-4 minutes). Do not overcook.
Drain the noodles immediately and rinse under cold running water to stop the cooking process and remove excess starch.
Toss the noodles with 1 tsp of sesame oil to prevent them from sticking. Set aside.
2
Prepare the Sauce and Prawns
In a small bowl, whisk together the Schezwan sauce, soy sauce, rice vinegar, and sugar. Set aside.
Pat the prawns completely dry with a paper towel. Season them lightly with a pinch of salt and white pepper.
3
Stir-fry Aromatics and Vegetables
Heat the vegetable oil in a large wok or skillet over high heat until it's shimmering.
Add the minced ginger, garlic, and slit green chillies. Stir-fry for 30 seconds until fragrant.
Add the sliced onions and stir-fry for 1 minute until they start to soften.
Add the julienned carrots, sliced capsicum, and shredded cabbage. Stir-fry on high heat for 2-3 minutes until the vegetables are crisp-tender.
Remove the cooked vegetables from the wok and set them aside on a plate.
4
Cook the Prawns
In the same hot wok, add the seasoned prawns in a single layer.
Stir-fry for 2-3 minutes, flipping them halfway through, just until they turn pink and opaque. Be careful not to overcook.
5
Combine and Finish
Return the cooked vegetables to the wok with the prawns.
Add the cooked noodles to the wok.
Pour the prepared sauce mixture over everything and sprinkle the remaining salt and white pepper.
Using two spatulas or tongs, toss everything together quickly on high heat for 1-2 minutes until the noodles are well-coated and everything is heated through.
Garnish with chopped spring onion greens and serve immediately.
