I love how this stir-fry combines convenience and freshness in just 20 minutes. The prawns cook quickly and stay tender, while the vegetables add crunch and color. The sauce — a perfect mix of soy, oyster, and sweet soy — coats everything beautifully, giving that signature glossy finish. It’s a great way to use freezer staples and pantry sauces to create something vibrant and satisfying in no time. Plus, it’s versatile enough to adapt to whatever ingredients I have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tbsp vegetable oil 500g thawed raw peeled prawn meat 2 heaped cups Coles Snap Frozen Stir-Fry Vegetables 3 garlic cloves, finely chopped 600g pkt Coles Hokkien Noodles Sliced green shallot, to serve Sliced red chilli, to serve (optional)
I start by making the sauce — I mix the soy sauce, sweet soy sauce, oyster sauce, honey, red chilli flakes (if I want a little heat), and black pepper in a jug and set it aside.
Next, I heat half the oil in a large wok or deep frying pan over medium-high heat. I add half of the prawns and stir-fry for about 2–3 minutes until they’re pink and cooked through. I transfer them to a bowl and repeat with the remaining prawns.
Once all the prawns are cooked, I heat the rest of the oil in the wok. I add the frozen vegetables and stir-fry for 1–2 minutes until they just start to soften. Then I add the chopped garlic and stir-fry for another 30 seconds until fragrant.
I return the cooked prawns to the wok along with the sauce and the hokkien noodles. I stir-fry everything together for 1–2 minutes until the noodles are hot and coated in the glossy sauce. To finish, I sprinkle sliced green shallots and red chilli on top before serving.
Servings and Timing
This recipe serves 4 people and takes just 20 minutes in total — 10 minutes to prepare and 10 minutes to cook. It’s a complete, balanced meal that’s ready faster than ordering takeaway.
Variations
Sometimes I swap the prawns for chicken, beef strips, or tofu depending on what I have. I also like to add fresh vegetables like snow peas, capsicum, or bok choy for extra color. For a stronger kick, I add more chilli flakes or a spoonful of sambal oelek. When I want a vegetarian version, I skip the prawns and oyster sauce and replace them with extra vegetables and a splash of soy and hoisin sauce.
Storage/Reheating
If I have leftovers, I let them cool and store them in an airtight container in the fridge for up to 2 days. To reheat, I toss them in a hot wok or pan for a couple of minutes until heated through. I avoid microwaving too long so the noodles don’t become soft or sticky. It’s best enjoyed fresh, but it reheats nicely for a quick lunch the next day.
FAQs
Can I use fresh vegetables instead of frozen ones?
Yes, I often use whatever fresh vegetables I have — capsicum, carrots, or broccoli all work perfectly.
Do I need to cook the hokkien noodles first?
No, they’re ready to use straight from the packet. I just loosen them gently with my hands before adding them to the wok.
Can I make this spicier?
Definitely. I add extra chilli flakes, sliced red chilli, or a spoonful of hot sauce for more heat.
Can I use cooked prawns?
Yes, but I add them at the end just to heat through so they don’t become tough.
What’s the best substitute for oyster sauce?
I use hoisin sauce or soy sauce with a touch of sugar if I need a vegetarian alternative.
Can I make it gluten-free?
Yes, I use gluten-free soy sauce and oyster sauce, and swap the hokkien noodles for rice noodles.
How do I keep the noodles from sticking together?
I separate them before cooking and toss them quickly with the sauce once they’re in the wok.
Can I use chicken or beef instead of prawns?
Absolutely — thinly sliced chicken or beef stir-fries beautifully in this recipe.
Can I add more protein?
Yes, adding tofu, egg, or extra prawns makes it even more filling.
How do I get that glossy finish like in restaurants?
The combination of oyster sauce, honey, and a hot wok gives the sauce that beautiful sheen.
Conclusion
This 20-Minute Prawn and Vegetable Hokkien Noodle Stir-Fry is one of my favorite quick and tasty dinners. I love how the juicy prawns, crisp vegetables, and chewy noodles come together in a rich, savory sauce that tastes just like restaurant-style stir-fry. It’s fast, flavorful, and endlessly adaptable — the perfect recipe for when I want a homemade meal that’s even better than takeaway.
This 20-Minute Prawn and Vegetable Hokkien Noodle Stir-Fry is a quick, colorful, and flavorful dish featuring juicy prawns, crisp vegetables, and chewy noodles coated in a glossy soy and oyster sauce. It’s a fast, satisfying weeknight meal that tastes just like takeaway — but fresher and better.
Ingredients
2 tbsp vegetable oil
500 g thawed raw peeled prawn meat
2 heaped cups frozen stir-fry vegetables
3 garlic cloves, finely chopped
600 g packet Hokkien noodles
Sliced green shallot, to serve
Sliced red chilli, to serve (optional)
Sauce:
125 ml (1/2 cup) soy sauce
1 tbsp sweet soy sauce
80 ml (1/3 cup) oyster sauce
1 tbsp honey
1/2 tsp red chilli flakes (optional)
1/2 tsp black pepper
Instructions
In a small jug, combine soy sauce, sweet soy sauce, oyster sauce, honey, red chilli flakes (if using), and black pepper. Set aside.
Heat half the oil in a large wok over medium-high heat. Add half of the prawns and stir-fry for 2–3 minutes until pink and cooked. Remove and repeat with remaining prawns.
Heat the remaining oil in the wok, add frozen vegetables, and stir-fry for 1–2 minutes until just softened.
Add chopped garlic and stir-fry for 30 seconds until fragrant.
Return prawns to the wok along with the sauce and Hokkien noodles. Stir-fry for 1–2 minutes until noodles are hot and evenly coated in sauce.
Top with sliced green shallots and red chilli, then serve immediately.
Notes
Use chicken, beef, or tofu instead of prawns for variation.
Fresh vegetables like capsicum, snow peas, or bok choy work beautifully.
For a vegetarian version, replace oyster sauce with hoisin sauce and omit prawns.
Add more chilli or sambal oelek for a spicier kick.
Store leftovers in the fridge for up to 2 days and reheat quickly in a hot pan to avoid soggy noodles.
Use gluten-free sauces and rice noodles for a gluten-free alternative.
