Some evenings call for a proper bowl of noodles, and this king prawn chow mein is just the thing. Juicy king prawns, egg noodles, crunchy vegetables and a savoury soy-based sauce come together in a hot pan in just 15 minutes. It's quick, full of flavour and a brilliant alternative to ordering a takeaway when you fancy chow mein at home.
The best part? You can have everything chopped and ready before you start cooking, then let the wok do its thing. Dinner is sorted before you've had time to decide what to order.
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Recipe Snapshot
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Serves: 4
- Course: Lunch or Dinner
- Cuisine: Chinese-inspired
What you'll make: Stir-fried egg noodles with king prawns, red pepper, mangetout and spring onions, coated in a savoury sesame, soy and stock sauce.
Why You'll Love This Recipe
- Ready in 15 minutes - A quick dinner for busy evenings when you want something satisfying without spending ages in the kitchen.
- Better than reaching for the takeaway menu - You control the ingredients and can make everything fresh at home.
- Plenty of vegetables - Red pepper, mangetout and spring onions bring colour, crunch and freshness to the noodles.
- Easy to adapt - Keep the prawns or swap the protein and vegetables to suit what you have in the fridge.
What Is Prawn Chow Mein?
Chow mein is a Chinese noodle dish made with stir-fried noodles and ingredients such as vegetables, meat or seafood. Different versions vary depending on the region and cooking style.
This version uses king prawns, egg noodles and a simple sauce made with sesame oil, dark and light soy sauce, stock, cornflour and white pepper. Garlic and red chilli add extra flavour, while the vegetables provide crunch.
It's a home-cooked, takeaway-inspired version designed to be quick and straightforward.
Ingredients You'll Need
For the Chow Mein Sauce
- Sesame oil - Adds a distinctive toasted, nutty flavour to the sauce.
- Dark soy sauce - Gives the noodles a deeper colour and a rich, savoury taste.
- Light soy sauce - Adds saltiness and helps season the noodles.
- Fish or chicken stock - Adds savoury flavour and brings the sauce together.
- Cornflour - Helps thicken the sauce so it coats the noodles rather than pooling at the bottom of the pan.
- White pepper - Adds gentle warmth. Black pepper works if that's what you have.
For the Chow Mein
- Egg noodles - Fresh or dried medium egg noodles both work. Prepare them according to the packet instructions before adding them to the wok.
- King prawns - Use peeled, deveined prawns. Defrost frozen prawns thoroughly before cooking, then drain them well.
- Sesame oil - Used to stir-fry the garlic, chilli, prawns and vegetables.
- Garlic - Two sliced cloves give the dish its savoury base.
- Red chilli - Adds a little heat. Adjust to your taste if you prefer a milder dish.
- Red pepper - Brings sweetness, colour and a little crunch.
- Spring onions - Add freshness and a mild onion flavour.
- Mangetout - Adds a crisp texture that works particularly well with the soft noodles.
How to Make Prawn Chow Mein
The secret to a good stir-fry is having everything ready before you turn on the heat. Once the cooking starts, things move quickly.
1. Make the Sauce
Combine the sesame oil, dark soy sauce, light soy sauce, stock, cornflour and white pepper in a small bowl. Mix well and set aside.
2. Prepare the Noodles and Prawns
Cook the egg noodles according to the packet instructions, then drain. Season the prawns.
3. Fry the Garlic and Chilli
Heat the sesame oil in a wok or large frying pan over high heat. Add the sliced garlic and red chilli, then stir-fry for 10 seconds.
4. Cook the Prawns
Add the prawns and stir-fry for 2 minutes.
5. Add the Pepper
Add the red pepper and stir-fry for 1 minute.
6. Add the Noodles and Sauce
Add the cooked noodles and prepared sauce. Stir-fry for 1 minute, tossing to coat the noodles evenly.
7. Finish and Serve
Add the spring onions and mangetout. Toss everything together, remove from the heat and serve immediately.
Tips for the Best Prawn Chow Mein
- Prepare everything first - Slice the vegetables, mix the sauce and cook the noodles before you start stir-frying. You won't have time to chop vegetables halfway through.
- Keep the heat high - Chow mein is cooked quickly over high heat, which helps the ingredients stir-fry rather than steam. Use a large pan so the noodles have room to move.
- Watch the prawns - Prawns cook quickly and can become rubbery if left in the pan for too long. Make sure they are cooked through.
- Don't skip the sauce mixing - Cornflour can settle at the bottom of the bowl, so give the sauce another stir just before adding it to the pan.
- Use a shortcut if needed - A prepared stir-fry vegetable pack is useful when you want to get dinner on the table quickly.
Variations
- Chicken chow mein - Swap the prawns for chicken, adjusting the cooking time to ensure the chicken is thoroughly cooked.
- Beef chow mein - Thinly sliced beef makes another tasty alternative. Cook it according to the cut and thickness.
- Vegetarian chow mein - Use firm tofu instead of prawns.
- Change the vegetables - Mushrooms, cabbage, carrots, bean sprouts, baby corn, broccoli and bamboo shoots all work well in noodle stir-fries.
- Add more heat - Stir in a little Sriracha or add extra chilli if you like a spicier sauce.
- Add ginger - A little freshly grated or finely sliced ginger works well with the garlic.
- Finish with sesame seeds - Sprinkle over sesame seeds just before serving for extra texture.
What to Serve with Prawn Chow Mein
This is a complete meal in itself, with noodles, prawns and vegetables all in one bowl. Serve it straight from the wok while the noodles are hot.
If you're putting together a larger spread, it also works alongside other homemade Chinese-inspired dishes, such as stir-fried vegetables or crispy prawns.
Frequently Asked Questions
Do I Need a Wok to Make Prawn Chow Mein?
No. A wok is useful because its shape makes tossing noodles and vegetables easier, but a large frying pan or sauté pan works well too. Choose a pan with enough room for the noodles and vegetables to move around without spilling.
Can I Use Fresh or Dried Egg Noodles?
Yes. This recipe works with fresh or dried medium egg noodles. Cook them according to the packet instructions, drain well and set aside before stir-frying.
Can I Use Frozen King Prawns?
Yes. Defrost them thoroughly before cooking and drain away any excess water. This helps prevent the pan from becoming watery.
How Do I Stop the Noodles Sticking Together?
Cook the noodles according to the packet instructions and drain them well. Have the sauce ready before you start stir-frying, and toss the noodles promptly once they go into the pan.
Can I Make Prawn Chow Mein Gluten-Free?
You can adapt it by using gluten-free noodles, tamari instead of soy sauce and gluten-free stock. Check every ingredient label, particularly the sauces and noodles, to ensure they are suitable for your needs.
Can I Make Prawn Chow Mein Ahead of Time?
It's best cooked and eaten fresh because the noodles and vegetables have the best texture straight from the pan. You can make preparation easier by slicing the vegetables and mixing the sauce in advance, then storing them separately in the fridge.
How Long Does Prawn Chow Mein Last in the Fridge?
Cool leftovers promptly, refrigerate within two hours and eat within 48 hours. Reheat until steaming hot throughout, and only reheat once.
Can You Freeze Prawn Chow Mein?
This recipe is best enjoyed fresh, as the noodles and vegetables can lose some of their texture after freezing and reheating.
More Quick Shrimp Recipes:
Easy Indian Masala Prawns Curry
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📖 Recipe
Easy King Prawn Chow Mein
Ingredients
Chow Mein Sauce
- 1 tablespoon Sesame Oil
- 3 tablespoon Dark Soy Sauce
- 2 tablespoon Light Soy Sauce
- 100 ml Fish or Chicken Stock
- 4 teaspoon Cornflour
- White Pepper
Chow Mein Noodles
- 225 g Egg Noodles
- 240 g King Prawns
- 3 tablespoon Sesame Oil
- 2 Garlic Cloves Sliced
- ½ Red Chilli Sliced
- 1 Red Pepper cut into cubes or slices
- 2 Spring Onions sliced
- 150 g Mangetout
Instructions
- Make the sauce by combining all the ingredients in a small bowl and mixing together.
- Prepare the Noodles according to the pack instructions then drain.
- Season Prawns.
- Heat oil in a wok or large frying pan over high heat.
- Add Garlic and Red Chilli and stir fry for 10 seconds.
- Add Prawns and stir fry for 2 minutes.
- Add Peppers and stir fry for 1 minute.
- Add Noodles and Sauce. Stir fry for 1 minute.
- Add Spring Onions and Mangetout.
- Toss to combine. Remove from heat, stir everything through and serve immediately.
Notes
Tips for the Best Prawn Chow Mein
- Prepare everything first - Slice the vegetables, mix the sauce and cook the noodles before you start stir-frying. You won't have time to chop vegetables halfway through.
- Keep the heat high - Chow mein is cooked quickly over high heat, which helps the ingredients stir-fry rather than steam. Use a large pan so the noodles have room to move.
- Watch the prawns - Prawns cook quickly and can become rubbery if left in the pan for too long. Make sure they are cooked through.
- Don't skip the sauce mixing - Cornflour can settle at the bottom of the bowl, so give the sauce another stir just before adding it to the pan.
- Use a shortcut if needed - A prepared stir-fry vegetable pack is useful when you want to get dinner on the table quickly.
Variations
- Chicken chow mein - Swap the prawns for chicken, adjusting the cooking time to ensure the chicken is thoroughly cooked.
- Beef chow mein - Thinly sliced beef makes another tasty alternative. Cook it according to the cut and thickness.
- Vegetarian chow mein - Use firm tofu instead of prawns.
- Change the vegetables - Mushrooms, cabbage, carrots, bean sprouts, baby corn, broccoli and bamboo shoots all work well in noodle stir-fries.
- Add more heat - Stir in a little Sriracha or add extra chilli if you like a spicier sauce.
- Add ginger - A little freshly grated or finely sliced ginger works well with the garlic.
- Finish with sesame seeds - Sprinkle over sesame seeds just before serving for extra texture.
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