One Pan Prawn Stir fry

One Pan Prawn Stir fry

Have dinner ready in a dash with this speedy stir-fry recipe. Lucy's Ginger & Sesame Dressing gives this dish a deliciously nutty flavour, while crunchy pak choi, carrots and pepper add texture and depth.


2 tbsp Olive Oil

350g raw King Prawns

500g Pak choi, roughly chopped

200g Carrots, julienned

200g Red Pepper, julienned

700g cooked Egg Noodles

Lucy's Ginger & Sesame Dressing, to taste

Fresh Red Chilli, sliced to garnish


  1. Heat the oil over a high heat in a wok or large frying pan. Add the prawns and vegetables, stir continuously for 3 mins, or until the prawns have turned pink and the pak choi has begun to wilt.
  2. Add the Ginger & Sesame Dressing along with the noodles, toss to coat in the sauce, then stir fry for a further 3-5 mins or until the noodles are piping hot.
  3. Serve immediately with an extra drizzle of Lucy's Ginger & Sesame Dressing and sliced fresh red chillies.

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