Photo of Sesame prawns with sweet & sour noodles by WW

Sesame prawns with sweet & sour noodles

Points® value
Total Time
25 min
10 min
15 min
A Chinese-style dish with lightly battered crispy sesame coated prawns served on top of a pile of vegetable noodles in a sweet-sour sauce.


Sesame Seeds

30 g

Egg white, raw

1 individual


5 g

Tiger Prawns, Raw

225 g

Calorie controlled cooking spray

4 spray(s)

Wholewheat noodle nests, dry

2 serving(s)

Stir fry mixed vegetables

1 pack(s)


1 clove(s)


½ tablespoon(s), level

Soy Sauce

2 tablespoon(s)

Lemon Juice, Fresh

½ tablespoon(s)


2 teaspoon(s), level

Root Ginger

1 teaspoon(s)


  1. Toast the sesame seeds in a wok or nonstick frying pan until golden, then tip on to a plate to cool. In a small bowl, lightly beat the egg white until foamy. Season the cornflour in a separate bowl and mix with the toasted sesame seeds. Dip each prawn in the egg white and allow the excess to drip off, then roll in the sesame seed mixture to coat. Place on a baking tray and spray with the cooking spray. Preheat the grill.
  2. Make the sauce by blending the cornflour with the soy sauce, lemon juice and honey, then add 150 ml cold water and the ginger, and set aside. Cook the noodles according to the packet instructions, drain and refresh in cold water.
  3. Pop the sesame prawns under the grill and cook for 5 minutes until the prawns are starting to curl and have changed from translucent grey to opaque pink.
  4. While the prawns are cooking, spray the wok or nonstick frying pan with the cooking spray. Stir-fry the vegetables and garlic for 3 minutes. Add the drained noodles, give the sauce a stir and then pour into the wok or pan. Cook for 1 minute, stirring to mix everything well and coat in the sauce, which will thicken as it cooks.
  5. Divide the vegetable noodles between 2 bowls and serve the sesame prawns on top.