Teriyaki Prawn Noodle Bowls
Plump king prawns glazed in teriyaki over soba style noodles with crunchy vegetables, ready in 15 minutes.
Made with Teriyaki sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time15 min
- LevelEasy
- Costabout £3.11 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the noodles by the packet instructions, drain and rinse under cold water.
3 min - 2
Pat the prawns dry. Heat the oil in a wok over a high heat and fry the prawns for 2 minutes, turning once, until pink and curled. Take out and set aside.
2 min - 3
Add the sugar snap peas and carrots to the wok and stir fry for 2 minutes until just tender.
2 min - 4
Pour in your ready made teriyaki sauce (see the base recipe). Bubble for 1 minute, then return the prawns and add the noodles.
- 5
Toss for 1 to 2 minutes until everything is hot and glossy.
- 6
Serve topped with chilli, spring onions and a squeeze of lime.
Tips
- Prawns turn rubbery fast. Cook them until just pink, then return them to the pan only for a moment at the end.
- Use raw prawns if you can. Cooked prawns only need to warm through for 1 minute.
- Rinsing the noodles stops them clumping together.
Storing and freezing
Best eaten fresh. Keeps 1 day in the fridge, cooled within 1 hour. Reheat until steaming hot, but cooked prawns can toughen.
Questions
Can I use frozen prawns?
Yes. Defrost them fully in the fridge overnight, then pat dry before frying so they brown instead of stewing.
Is this gluten free and dairy free?
Yes, with the tamari teriyaki sauce from the base recipe and rice noodles. Check the noodle packet for gluten and egg. It does contain shellfish.
More made with teriyaki sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.