Craving something fast, flavour-packed and better than takeaway? This 20-minute prawn and vegetable hokkien noodle stir-fry delivers juicy prawns, chewy noodles and crisp vegetables all coated in a rich, glossy sauce and it’s all cooked in one pan.
It’s quicker than delivery, easier on the wallet and even more satisfying. This is the kind of weeknight hero recipe you’ll come back to again and again.
Why You’ll Love This Prawn and Noodle Stir-Fry
This dish ticks every box:
- ✅ Ready in just 20 minutes
- ✅ One pan, minimal clean-up
- ✅ Better-than-takeaway flavour
- ✅ Uses freezer and pantry staples
- ✅ Flexible and family-friendly
The balance of savoury soy, sweet honey, umami-rich oyster sauce and tender prawns creates that irresistible glossy finish you expect from your favourite noodle bar without leaving home.
Ingredients (Serves 4)
Main
- 2 tbsp vegetable oil
- 500g thawed raw peeled prawn meat
- 2 heaped cups frozen stir-fry vegetables
- 3 garlic cloves, finely chopped
- 600g Hokkien noodles
- Sliced green shallots, to serve
- Sliced red chilli, optional
Sauce
- 125ml (½ cup) soy sauce
- 1 tbsp sweet soy sauce
- 80ml (⅓ cup) oyster sauce
- 1 tbsp honey
- ½ tsp red chilli flakes (optional)
- ½ tsp black pepper
How to Make Prawn and Vegetable Hokkien Noodles
Step 1: Make the Sauce
In a jug, combine soy sauce, sweet soy sauce, oyster sauce, honey, chilli flakes (if using) and black pepper. Stir until well combined and set aside.
Step 2: Cook the Prawns
Heat half the oil in a wok or large frying pan over medium-high heat.
Add half the prawns and stir-fry for 2–3 minutes until pink and just cooked through. Transfer to a bowl and keep warm. Repeat with remaining prawns.
Tip: Cooking in batches prevents overcrowding and keeps the prawns juicy instead of stewed.
Step 3: Stir-Fry Everything Together
Add the remaining oil to the wok. Toss in the frozen vegetables and stir-fry for 1–2 minutes until just tender-crisp.
Add garlic and cook for 30 seconds until fragrant.
Return the prawns to the wok, add the noodles and pour over the sauce. Stir-fry for 1–2 minutes until everything is heated through and evenly coated.
Sprinkle with green shallots and fresh chilli (if using) before serving.
Tips for Perfect Stir-Fry Results
Use high heat: Stir-fries rely on speed and heat to avoid steaming.
Don’t overcook noodles: Hokkien noodles only need to be loosened and heated through.
Let it rest briefly: The noodles will absorb more sauce as the dish sits.
Storage & Make-Ahead Tips
- Store leftovers in an airtight container in the fridge for up to 2 days.
- The sauce can be made up to 3 days ahead and kept refrigerated.
Final Thoughts
This 20-minute prawn and vegetable hokkien noodle stir-fry proves that quick dinners don’t have to sacrifice flavour. It’s rich, savoury, slightly sweet and packed with texture — everything you want from a satisfying weeknight meal.