Prawn stir fry
A quick stir‑fry of prawns with vegetables, ginger and soy sauce served over egg noodles.
Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| King prawnsnot compared | £3.40 | – |
| Soy sauceuse 60ml | £0.55150ml · £0.37 per 100ml | £0.55150ml · £0.37 per 100ml |
| Gingeruse 10g | £1.0040g · £2.63 per 100g | £1.1540g · £3.03 per 100g |
| Spring onionsuse 80g | £0.69100g · £0.69 per 100g | £0.69100g · £0.69 per 100g |
| Frozen mixed vegetablesuse 300g | 2 × £1.85240g · £0.77 per 100g | £1.651kg · £0.17 per 100g |
| Egg noodlespack 250g · use 200g | £1.15£0.38 per 100g | £1.15£0.38 per 100g |
| Basket total (full packs) | £7.09 | £5.19 |
| Cost of what this recipe uses | £4.11 | £2.35 |
| Per serving | £1.03 | £0.59 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): King prawns.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Peel and devein the prawns, then pat them dry with kitchen paper. Trim the spring onions, separating the white and green parts. Chop the ginger into fine slices. Measure out the frozen mixed vegetables.
- Place the egg noodles in a large bowl, cover with boiling water, and let them soak for 5 minutes. Drain the noodles, then rinse under cold water to stop them cooking further. Set aside.
- Heat 1 tbsp of vegetable oil in a large wok or frying pan over high heat. Add the prawns and stir-fry for 2-3 minutes until they turn pink. Remove the prawns from the pan and set aside.
- In the same pan, add another 1 tbsp of vegetable oil. Add the frozen mixed vegetables and stir-fry for 3-4 minutes until they start to defrost and soften. Add the chopped ginger and white parts of the spring onions, then stir-fry for another 1-2 minutes.
- Return the prawns to the pan, then add the cooked egg noodles and soy sauce. Stir-fry everything together for 2-3 minutes, until the noodles are heated through and the sauce has thickened slightly. Taste and adjust the seasoning if needed, adding more soy sauce if you prefer a saltier flavour.
- Turn off the heat and stir in the green parts of the spring onions. Taste the dish again and adjust the seasoning if needed. If you like, you can add a splash of sesame oil at this stage for extra flavour.
- Divide the prawn stir-fry into four serving bowls and serve immediately. Garnish with extra spring onions if desired.
Tips
- To make this dish cheaper, swap the king prawns for frozen prawns or use chicken breast instead. You can also use fresh vegetables instead of frozen ones if you prefer.
- To batch-cook and portion this dish for the week, cook the prawn stir-fry as usual, then divide it into four portions. Cool the portions completely, then store them in the fridge for up to 48 hours or in the freezer for up to 3 months. Reheat the portions in the microwave or on the hob, stirring occasionally, until steaming hot throughout.
- To reheat the prawn stir-fry safely, defrost the portion in the fridge overnight. The next day, reheat the portion in a pan over medium heat, stirring occasionally, until steaming hot throughout. Eat the reheated portion immediately.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Soy sauce · about 440ml left
Keeps for months in the cupboard once sealed. Use it in: Egg fried rice, Vegetable stir-fry with tofu, Sticky Teriyaki Chicken Thighs. - Ginger · about 90g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Ginger Cake, Jerk chicken with rice and peas, Sticky Teriyaki Chicken Thighs. - Spring onions · about 120g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Frozen mixed vegetables · about 700g left
Keep the rest frozen: just reseal the bag. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-Pot Sausage and Pasta. - Egg noodles · about 50g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Beef noodle stir fry, Singapore noodles, Chicken teriyaki noodles.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).