Prawn Noodles
By OcadoLife
Published on 11 August 2025
From supper club host to chef to author, Marie Mitchell loves sending guests home with a full belly – and her deliciously easy Prawn Noodles are a super-fast way to satisfy the whole family: “This dish punches above its weight in both simplicity and flavour. And yes, you can stir-fry cucumber – I find it tastier cooked than raw!” Time and servings
20 minsTotal time
4Servings
7 minsPrep time
13 minsCooking time
Ingredients
- 125g kale
- 75ml olive oil, plus 1 tsp and 2 extra drizzles for frying
- 1 pinch sea salt
- 2 garlic cloves
- 5cm piece ginger, roughly chopped
- 2 tbsp soy sauce
- 4 tbsp crunchy peanut butter
- 1 tbsp runny honey
- 1 green pepper, diced
- ½ cucumber, diced
- 275g stir-fry udon noodles
- 2 (165g) packs raw king prawns
- 1 lime, ½ juiced, ½ cut into wedges (optional)
- 4 spoonfuls kimchi
- 4 small dollops Woolf’s Kitchen Chilli Crunch Chilli Oil
Method
Step 1
Preheat the oven to 190°C/170°C fan/gas 5. Tip the kale onto a baking tray, massage with 1 tsp oil and a pinch of sea salt; cook for 10 mins or until crispy.Step 2
Meanwhile, blitz the garlic, ginger, soy sauce, peanut butter, honey and 75ml oil in a blender until smooth; set aside.Step 3
Heat a drizzle of oil in a frying pan over medium-high heat. Add the diced pepper and cucumber; fry for 5 mins or so, stirring occasionally. Add the noodles along with half the blitzed sauce; toss to coat and warm through.Step 4
In a separate pan, fry the prawns in a drizzle of oil over medium heat until just pink. Stir in the remaining sauce with the lime juice.Step 5
Dish up the noodles and divide the prawns between each bowl. Top each with some crispy kale, a spoonful of kimchi and a small dollop of chilli crunch chilli oil. Serve with lime wedges, if you like.