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Photo of Prawn, asparagus and snow pea stir-fry by WW

Prawn, asparagus and snow pea stir-fry

Total Time
30 min
15 min
15 min
This prawn and veggie stir-fry is crunchy, delicious, and takes only 25 minutes to make!


Fresh Singapore noodles

350 g

Sunflower oil

2 tsp

Raw peeled prawns

400 g, (buy 800g), peeled, leaving tail intact, deveined

Red onion

1 medium, cut into wedges

Fresh ginger

1 tbs, (5cm piece), peeled, cut into matchsticks


2 bunch(es), trimmed, diagonally cut into 5cm lengths

Snow peas

200 g, trimmed, halved


1 tsp, (sichuan)

Oyster sauce

cup(s), (80ml)

Reduced salt soy sauce

1 tbs

Sesame oil

2 tsp

Fresh basil

1 cup(s), (thai)


  1. Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 2 minutes to soak or until tender. Drain well.
  2. Heat half the sunflower oil in a wok over high heat. Stir-fry the prawns, in 2 batches, for 2 minutes or until cooked through. Transfer to a bowl.
  3. Heat the remaining sunflower oil in the wok. Stir-fry the onion, ginger, asparagus and snow peas for 3 minutes or until tender.
  4. Return the prawns with the Sichuan pepper, noodles, combined sauces and sesame oil to the wok. Stir-fry for 2 minutes or until heated through and combined. Stir through half the basil leaves. Sprinkle with the remaining basil leaves to serve.