Tossed Bean Sprout Prawn Noodle

If you're feeling a bit flash, try using king prawns for this Chinese-influenced prawn noodle salad by Ainsley Harriot
By Ainsley Harriott
Tossed Bean Sprout Prawn Noodle
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 175 g medium egg noodles
  • 2 tbsp vegetable oil
  • 1 clove garlic, chopped, or 1 tsp garlic purée
  • 1 tbsp chopped coriander, or parsley
  • 6 spring onions, diagonally sliced
  • 1 red chilli, seeds removed and chopped
  • 100 g mushrooms, such as oyster, chestnut or button, sliced
  • 100 g large cooked peeled prawns
  • 3 tbsp oyster sauce
  • 1 tbsp fresh lime juice
  • 2 tsp caster sugar
  • 100 g fresh bean sprouts
  • sprigs coriander, or parsley, to garnish


1. Cook the noodles for 4 minutes, or according to packet instructions, then drain well.

2. Meanwhile, heat the vegetable oil in a frying pan and stir-fry the garlic, coriander or parsley, salad onion slices and chilli for 1 minute. Add the mushrooms and prawns and stir-fry for a further 1 minute.

3. Stir in 120ml water, the oyster sauce, lime juice and sugar; cook briefly to heat through and reduce slightly. Stir in the noodles and bean sprouts and heat through. Garnish with a sprinkling of coriander or parsley, toss and serve. May I recommend chopsticks?

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