Can I use other noodles?

Name: Malaysian-Style Prawn Noodle Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 tbsp Neutral oil; 200 g Raw peeled king prawns; 2 tbsp Oyster sauce; 2 tbsp Rice wine; 1 tbsp Dark soy sauce; 1 tsp Sesame oil; 0.25 tsp White or black pepper, finely ground; 2 cloves Garlic cloves, finely chopped; 0.5 inch Fresh ginger, finely chopped; 0.5 piece Red chilli, finely chopped; 1 small Red onion, thinly sliced; 0.5 medium Carrot, julienned; 130 g Cabbage, shredded; 100 g Beansprouts; 300 g Cooked udon noodles; 60 ml Water; 2 pieces Spring onions, finely sliced; Fresh coriander leaves, finely chopped (handful); 1 to 2 tsp Fish sauce (to taste)

Yes. Egg noodles or rice noodles work well. Adjust cooking time to the package instructions.

Malaysian-Style Prawn Noodle Stir-Fry

This Malaysian-style prawn noodle stir-fry is a fast, punchy dish with oyster sauce, garlic, chilli, and crisp vegetables.

Why This Recipe Works

Quickly searing the prawns keeps them juicy, while a simple sauce coats the noodles without weighing them down. High heat keeps the vegetables crisp.

Ingredients Overview

Oyster sauce and dark soy build savory depth, rice wine adds balance, and sesame oil rounds it out. Fresh aromatics make the noodles fragrant and bright.

How to Make It

Cook the prawns first, stir-fry the veg, then toss everything with noodles and sauce. Finish with spring onions, coriander, and fish sauce to taste.

Tips and Storage

This is best eaten fresh. If you store leftovers, reheat quickly over high heat to keep the noodles springy.

What Keeps The Stir-Fry Feeling Light

The sauce here is savory and punchy, but it should still coat the noodles rather than drown them. Oyster sauce, soy, and aromatics give enough depth that the dish can stay fairly lean and still taste complete.

Quickly searing the prawns first helps preserve their texture. They only need to finish in the pan for a moment once the noodles go back in, which keeps them tender instead of overcooked.

Serving Notes

This is strongest as a fast dinner straight from the wok while the vegetables still have some bite. It works with different noodles, but the best versions still keep the springy texture and do not let the sauce turn sticky.

Fresh herbs at the end help lift the whole bowl, especially if the sauce leans salty.