Between the prepping and the cooking this  egg noodles and prawns stir-fry will be on your plate within 10 minutes.

This dish comes on the back of my visit to the wonderful Asia Market out in Ballymount. I went at the start of the 2nd lockdown to top up the more exotic ingredients in my pantry. I bought a massive bag of korean chili flakes, great egg noodles, some frozen wakame and far too much mochi ice-cream. I’ve got soy sauce and fermented chili beans and all that good stuff. The presses are groaning and so I’m not having to go out much at all. And yes, I realise how privileged this makes me and please don’t think I’m taking it for granted. 

I’m also naturally not claiming this recipe is in anyway traditional anywhere in China or the wider South East Asian region. This is just me messing in my kitchen with what’s there. 

Dublin Bay prawns again aren’t cheap, but what I do is that when I’ve a few quid extra, I pick a bag of the frozen beauties from the local fishmonger and stick it straight into the freezer where it lasts me for a few months.

I would view this recipe as being adaptable and where I use prawns, you may favour, chicken piece, tofu or even just veggies like broccoli.  I used thin egg noodles but this would work with any noodle of your choice. Just cook them according to the packet’s instructions. 



  • I used about 200 g of dry noodles per person
  • 10 dublin bay prawns per person
  • 1 bunch of scallions
  • 1 garlic clove
  • 1 small piece of ginger
  • Half a lemon
  • Soy sauce
  • Korean chili flakes
  • Toasted sesame oil
  • Roasted seaweed (optional as a garnish but it really does lift everything up so worth sourcing it).



  • Boil the kettle and pour it over your dry noodles. Cook for the time instructed on the packet. 
  • In the mean time, top, tail and half your scallions and blister them in a hot pan. 
  • Once they have started to brown, add a the grated garlic and ginger and the prawns. 
  • Stir-fry for a minute, add the drained noodles and drizzle a bit of soy sauce (about a tablespoon per adult) and stir-fry for one last minute.
  • Sprinkle the chili flakes and squeeze the half lemon over the dish. Finally, just add a few drops of toasted sesame oil before you plate up. 
  • Plate the food and crumble some roasted seaweeds on top. 



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