Photo of Satay prawns & rice noodle stir-fry by WW

Satay prawns & rice noodle stir-fry

Points® value
Total Time
25 min
15 min
10 min
Swap ready-made satay sauce for this simple, lighter version made with crunchy peanut butter, soy sauce and coconut milk


Rice Noodles, dry

200 g

Crunchy Peanut Butter

1½ serving(s)

Soy Sauce

1 tablespoon(s)

Reduced fat coconut milk, tinned (7.7% Fat)

80 ml

Lime Juice, Fresh

1 tablespoon(s)


2 medium, halves

Sunflower Oil

2 teaspoon(s)

Red onion

1 small, thinly sliced

Peppers, all types

1 medium, red, deseeded, cut into thin strips


200 g

King Prawns, Raw

500 g, peeled and deveined, tails left on

Chilli, green or red

1 individual, red, thinly sliced

Pak Choi

200 g, chopped


  1. Cook the rice noodles in a large pan of boiling water for 5-6 minutes or until tender. Drain well.
  2. Meanwhile, to make the satay sauce, combine the peanut butter, soy sauce, coconut milk and lime juice in a bowl; set aside.
  3. Heat the sunflower oil in a large nonstick wok or frying pan set over a high heat. Stir-fry the onion and pepper for 2 minutes, then add the mangetout and stir-fry for 1 minute. Push the vegetables to the side of the wok then add the prawns to the centre and cook for 1 minute. Add the chilli and choi sum and stir-fry for 2-3 minutes, until the vegetables are tender and the prawns are just beginning to turn pink.
  4. Stir in the satay sauce then add the drained noodles and stir-fry for a further minute, until heated through. Serve with the lime halves on the side for squeezing over.


You could also cook diced skinless chicken breast in the wok before adding the prawns in Step 3.