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Spicy prawn stir-fry with rice noodles

John Whaite's spicy prawn stir-fry with rice noodles is packed with fresh British veg and a spicy kick to enjoy, whatever the weather.
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Ready time:20-25 minutes

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Prep time:
10 minutes

Cooking time:
10-15 minutes

1 serving provides

  • 7.8
  • 279
  • 14.1
  • 1.24
  • 0.7


  1. To make the marinade, combine the soy sauce, mirin, rice vinegar, honey and 1 clove of grated garlic in a bowl. Add the prawns and toss to coat evenly. Set aside. 
  2. Heat the oil in a pan over a medium-high heat and cook the onion for 5 minutes, until softened. Add the remaining garlic clove, red chilli and red pepper and cook for 5 minutes. 
  3. Stir in the prawns and marinade along with the asparagus and sugar snap peas. Add 100ml cold water, the rice noodles and the cornflour mixture. Cover and cook for a further 2 minutes. Stir through half of the coriander and the lime juice just before serving. Divide between plates garnishing with the remaining coriander.
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  • 1 tablespoon light soy sauce by Sainsbury's
  • 1 tablespoon mirin by Sainsbury's
  • 1 tablespoon rice vinegar by Sainsbury's
  • 1 tablespoon runny honey by Sainsbury's
  • 2 cloves garlic, grated
  • 180g pack raw king prawns by Sainsbury's
  • 2 tablespoons So Organic rapeseed oil
  • 1 onion, diced
  • 1 red chilli, finely chopped
  • 1 red pepper, washed, deseeded and chopped
  • 250g bunch of asparagus by Sainsbury's, washed and trimmed
  • 200g pack sugar snaps by Sainsbury's, washed
  • 300g rice noodles by Sainsbury's
  • 1 teaspoon cornflour, soaked with 1 tablespoon water
  • ½ x 31g pack fresh coriander, washed and chopped
  • Juice of 1 lime