Photographer: Ian Wallace. Stylist: Louise Pickford.
Julie Goodwin’s prawn stir fry with noodles delivers the perfect balance of sweet and savoury for an easy family dinner. Fresh prawns are quickly stir-fried until tender, then tossed with silky noodles and vibrant choy sum in a glossy honey-soy glaze.
Best of all, Julie’s stir fry comes together in just 25 minutes, making it ideal for busy weeknights.
Ingredients
Method
Shell and devein the prawns; cut them in half lengthways.
Prepare the noodles according to the packet directions.
Place 1 teaspoon oil in a very hot wok and stir-fry half the prawns for about 1 minute or until cooked through. Remove from the wok and set aside. Repeat with the remaining prawns.
Heat the remaining oil in the wok. Add the ginger and garlic, and stir fry for 1 minute. Add the choy sum, green onions and 1 tablespoon of water and cook, stirring, for a further minute.
Return the prawns to the pan, along with the noodles. Add the oyster sauce, honey, soy sauce and sesame oil, and mix well.
Remove prawn stir fry from the heat and toss through coriander leaves and scatter with sesame seeds.
This recipe was first published in The Australian Women’s Weekly in June 2013, and published online in 2025.
