“this is easy and is low in fat.”

Ingredients Nutrition

  • 250 g rice stick noodles
  • 1 tablespoon peanut oil
  • 500 g peeled green prawns
  • 1 red capsicum, halved, deseeded, cut into thin strips
  • 1 brown onion, halved, cut into wedges
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
  • 1 tablespoon grated fresh ginger
  • 60 ml hoisin sauce (1/4 cup)
  • 60 ml sweet chili sauce (1/4 cup)
  • 2 tablespoons rice wine, vinegar
  • 2 teaspoons brown sugar
  • 3 shallots, ends trimmed, thinly sliced diagonally


  1. Place the noodles in a heatproof bowl.
  2. Cover with boiling water.
  3. Set aside for 5 mins or until just tender.
  4. Drain.
  5. Meanwhile, heat the oil in a wok over high heat until just smoking.
  6. Add the prawns and stir-fry for 3-4 mins or until prawns curl and change colour.
  7. Transfer to a plate.
  8. Add the capsicum, onion, asparagus and ginger to the wok and stir-fry for 1-2 mins or until the onion softens slightly.
  9. Whisk together the hoisin sauce, sweet chili sauce, vinegar and sugar in a jug.
  10. Add the noodles, prawns and hoisin sauce mixture to the wok and stir-fry for 1/2 mins or until heated through.
  11. Divide among serving bowls.
  12. Sprinkle with shallot to serve.

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