Crispy Prawn Noodles Recipe – Easy Indo-Chinese Street Food

Last Updated on 2 months by Neha Deshmukh

Crispy Prawn Noodles Recipe – Easy Indo-Chinese Street Food

Hey everyone! If you’re anything like me, you absolutely love a good plate of Indo-Chinese noodles. There’s just something so satisfying about that perfect balance of crispy, savory, and slightly spicy flavors. This Crispy Prawn Noodles recipe is a total game-changer – it brings all the magic of your favorite street food stall right into your kitchen. I first made this when I was craving takeout but didn’t want to leave the house, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t just another noodle recipe. It’s a flavour explosion! The crispy noodles provide an amazing texture contrast to the juicy prawns and tangy-sweet sauce. It’s relatively quick to make (perfect for a weeknight treat!), and it’s guaranteed to impress. Plus, it’s super customizable – you can adjust the spice level to your liking and even make it vegan or gluten-free.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 400 gms jumbo prawns
• 200 gms egg noodles
• 1 large onion
• 1 red/green/yellow bell pepper
• 4-5 garlic cloves
• 1 dry red chilli
• 1 tbsp light soy sauce
• 2 tbsp red chilli sauce
• 2 tbsp oyster sauce
• 1 tsp vinegar
• As required vegetable oil
• To taste salt and pepper

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Jumbo Prawns vs. Smaller Prawns: I prefer jumbo prawns (around 16-20 per pound) because they stay nice and plump during cooking. But smaller prawns work just fine too – just adjust the cooking time accordingly.
• Oyster Sauce: This is a key ingredient for that authentic Indo-Chinese flavour. It adds a lovely umami richness. Don’t skip it if you can help it!
• Soy Sauce: Light soy sauce is what we’re after here. It’s less intense than dark soy sauce and won’t overpower the other flavours.
• Red Chilli Sauce: Now, this is where things get personal! Preferences vary hugely across India. Some people love a fiery Schezwan sauce, while others prefer a milder red chilli sauce. Use your favourite!
• Bell Peppers: Feel free to mix and match colours – red, green, and yellow all add a lovely visual appeal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the noodles ready. Boil the egg noodles according to the package instructions. Once cooked, drain them well and spread them out on a plate to cool completely. This is important – we want them nice and dry for maximum crispiness.
2. While the noodles are cooling, let’s prep the prawns. Clean and devein them, leaving the tails on for a nice presentation. Season them lightly with salt.
3. Heat a good amount of vegetable oil in a pan and sauté the prawns until they turn pink and are cooked through. Don’t overcook them, or they’ll become rubbery! Set them aside.
4. Now for the veggies! Thinly slice the onion and bell pepper. Mince the garlic.
5. Heat a little more oil in a wok (or a large frying pan). Add the dry red chilli and minced garlic. Sauté for a few seconds until fragrant – be careful not to burn the garlic!
6. Add the sliced onion and stir-fry on medium-high heat until it becomes translucent.
7. Toss in the bell pepper and cook until it softens slightly.
8. Time for the sauce! Mix in the vinegar, soy sauce, red chilli sauce, oyster sauce, salt, and pepper. If you like a touch of sweetness, you can add a teaspoon of sugar to balance the flavours.
9. Add the cooked prawns to the sauce mixture and give everything a good stir. Set this prawn mixture aside.
10. Now for the crispy noodles! Heat a little oil in a skillet. Add the cooled noodles and pan-fry them until they become golden brown and crispy. Season with a pinch of salt and pepper.
11. Finally, plate the crispy noodles and generously top them with the prawn mixture. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan when frying the noodles. Work in batches if necessary to ensure they get nice and crispy.
• Make sure the noodles are completely cool and dry before frying. Any moisture will prevent them from getting crispy.
• Taste the sauce as you go and adjust the seasonings to your liking.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Swap the oyster sauce for mushroom sauce for a delicious vegan version.
• Gluten-Free Adaptation: Use gluten-free soy sauce and gluten-free noodles.
• Spice Level: Adjust the amount of red chilli sauce and dry red chilli to control the heat. My friend, Priya, likes to add a pinch of chilli flakes for an extra kick!
• Festival Adaptations: These noodles make a fantastic party snack! Serve them in individual portions for easy eating.

Serving Suggestions

These Crispy Prawn Noodles are fantastic on their own, but you can also serve them with a side of spring rolls or a refreshing cucumber salad. A chilled glass of lemonade or iced tea complements the flavours perfectly.

Storage Instructions

Honestly, these are best enjoyed fresh! The noodles will lose their crispiness if stored. However, if you have leftovers, you can store the prawn mixture separately in an airtight container in the refrigerator for up to 24 hours. Reheat gently before serving.

FAQs

1. Can I use frozen prawns for this recipe? What’s the best way to thaw them?

Absolutely! Frozen prawns are perfectly fine. The best way to thaw them is to place them in a bowl of cold water for about 30 minutes. Don’t use warm water, as it can affect the texture.

2. What type of oil is best for achieving crispy noodles?

Vegetable oil or peanut oil work well for frying the noodles. They have a high smoke point, which is important for achieving that crispy texture.

3. I don’t have oyster sauce, what can I substitute?

If you don’t have oyster sauce, you can try using hoisin sauce or a mixture of soy sauce and a touch of brown sugar. It won’t be exactly the same, but it will still be delicious.

4. How can I adjust the sweetness of the sauce?

Add a little sugar, starting with ½ teaspoon, and taste as you go. You can also use honey or maple syrup as a natural sweetener.

5. Can this dish be made ahead of time? If so, how do I prevent the noodles from getting soggy?

It’s best to make this dish just before serving. However, you can prepare the prawn mixture and the sauce ahead of time and store them separately in the refrigerator. Fry the noodles right before serving to ensure they stay crispy.