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These King Prawn Stir Fry Noodles are a great 15-minute dinner idea, plus they’re gluten free and dairy free. A quick and easy king prawn stir fry with tamari, garlic, ginger, honey and chilli, stir fried with gluten free noodles. The perfect midweek meal!

King Prawn noodle stir fry in a wok.
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I am absolutely in love with these King Prawn Noodles right now. They are such a quick and easy dish to make when I get home late!

These gluten free noodles with prawns only take 15 minutes to make and are a night and light dinner.

If you already love my BBQ Prawn Kebabs or my Gluten Free Chow Mein recipes then you have to try these shrimp noodles next.

I love making them with my homemade gluten free egg noodles but I also have some suggestions for my favourite gluten free shop-bought noodles too.

Why make this recipe?

  • Super Quick: This king prawn noodle stir fry can be thrown together in less than 15 minutes, perfect for those busy nights.
  • Packed with Veg: With lean king prawns and a tonne of veg, this is a really healthy and nutritious meal.
  • Big Flavours: You only need a few simple ingredients for a banging, flavour-packed dish. This hits the spot perfectly.
  • Gluten and Dairy Free: This easy prawn stir fry recipe is both gluten and dairy free, perfect for feeding people with multiple allergens.
A bowl of King Prawn stir fry noodles.

Ingredients and Substitutions

To make my gluten free stir fry noodles with king prawns you will need the following:

  • Raw King Prawns: You can use cooked king prawns (shrimp) if you prefer – just add them at the same time as the veg in the recipe.
  • Gluten Free Noodles: I use the King Soba Brown Rice Noodles in this recipe because they are ELITE. Honestly the best gluten free noodles I’ve ever bought. ZENB gluten free noodles are also a good buy, and of course my homemade gluten free egg noodles. Any rice noodles will work in this recipe but the King Soba ones are my faves.
  • Vegetables: I use a mixture of snugar snaps, tenderstem broccoli (broccolini), red pepper and spring onions (scallions/green onions). You can use any of your favourite stir fry veg. The pre-mixed supermarket bags with bean sprouts are ideal to save time.
A bowl of king prawn noodles.

For the gluten free stir fry sauce you will need:

  • Chopped Garlic: Mince garlic, garlic paste or crushed garlic cloves would also work well.
  • Chopped Ginger: You can also use a thumb-sized size piece of ginger, peeled and finely chopped, or ginger paste.
  • Chopped Chilli: I use pre-chopped red chilli for ease. You can chop up your own fresh chilli, using red or green chilli. Omit this if you don’t like spice.
  • Tamari: I always use tamari in place of soy sauce in recipes. It’s naturally gluten free (most of the time, always double check) and I think tastes virtually the same.
  • Toasted Sesame Oil: My favourite oil for stir fry dishes! This is essential for the sauce but you can use an oil like coconut oil for frying if you prefer.
  • Honey: This adds a subtle sweetness to the sauce.
  • Cornflour: Or corn starch in the US. Added with cold water at the end of cooking, this is naturally gluten free and helps to thicken the sauce.
A wok with King Prawn noodle stir fry.

How to make king prawn stir fry noodles

There’s a printable recipe card below, but here are some step-by-step photos to show you how to make my gluten free king prawn noodles:

Cut up the vegetables and make the marinade for the stir fry noodles.

Finely chop the spring onions, finely slice the red pepper and chop the tenderstem broccoli into smaller pieces.

Cook the noodles in boiling water (as per the pack instructions), drain and rinse with cold water. Toss in a little extra sesame oil to stop them sticking if necessary.

Mix the sauce by adding everything (except the cornflour and water) into a bowl and mixing well.

Fry the prawns and green onions, then remove and fry the veg.

Add a little extra toasted sesame oil to a wok and place on a high heat. Once hot, add the king prawns, spring onions and a dash of extra tamari.

Stir fry for 2-4 minutes until the prawns are pink and cooked through. Remove from the pan and place back on the heat.

Add the remaining vegetables to the hot wok and pour over the sauce mixture.

Add the noodles and prawns to the pan then serve.

Stir fry for 3-4 minutes, then add the prawns and cooked noodles to the pan. Mix the cornflour and cold water together and pour over everything.

Bring the sauce to the boil and cook for 1-2 minutes, mixing everything well, until the sauce has thickened. Serve straight away with extra chopped spring onions and chilli on top.

Serving suggestions:

This gluten free king prawn stir fry is the perfect meal on it’s own, or you might like it with one of these side dishes or additional Chinese recipes:

And if you love this recipe, I also have recipes for Gluten Free Singapore Noodles and Soy and Garlic Noodles in my book, Delicious Gluten Free Meals.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.

King Prawn noodle stir fry in a wok.
5 from 1 vote

King Prawn Stir Fry Noodles

These easy King Prawn Stir Fry Noodles are cooked in a garlic, soy, ginger and chilli sauce. Gluten free, dairy free and ready in 15 minutes – they're a great family dinner idea!
Servings: 2 people

Ingredients 

  • 165 g raw king prawns
  • 160 g gluten free noodles, (I use brown rice noodles)
  • 200 g sugar snaps
  • 200 g tenderstem broccoli, (brocollini)
  • 1 red pepper
  • 3 spring onions, (scallions / green onions)

For the sauce:

  • 2 tsp chopped garlic
  • 2 tsp chopped ginger
  • 1 tsp chopped red chilli
  • 2 tbsp tamari, (gluten free soy sauce)
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey
  • 1 tsp cornflour
  • 120 ml cold water

Instructions 

  • Finely chop the spring onions, finely slice the red pepper and chop the tenderstem broccoli into smaller pieces. Cook the noodles in boiling water (as per the pack instructions), drain and rinse with cold water. Toss in a little extra sesame oil to stop them sticking if necessary.
  • Mix the sauce by adding everything (except the cornflour and water) into a bowl and mixing well.
  • Add a little extra toasted sesame oil to a wok and place on a high heat. Once hot, add the king prawns, spring onions and a dash of extra tamari. Stir fry for 2-4 minutes until the prawns are pinked and cooked through. Remove from the pan and place back on the heat.
  • Add the remaining vegetables to the hot wok and pour over the sauce mixture. Stir fry for 3-4 minutes, then add the prawns and cooked noodles to the pan. Mix the cornflour and cold water together and pour over everything.
  • Bring the sauce to the boil and cook for 1-2 minutes, mixing everything well, until the sauce has thickened. Serve straight away with extra chopped spring onions and chilli on top.

Nutrition

Calories: 472kcal | Carbohydrates: 78g | Protein: 20g | Fat: 10g
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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

5 from 1 vote (1 rating without comment)

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