Fast Recipes

Fragrant prawns with Thai basil and udon noodles

Fresh, fast and flavourful: this is the easy way to make prawns a midweek meal.

By Gourmet Food Team
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Photo: James Moffat
Dress up your packet noodles with fresh flavours for a well-rounded and easy meal. We used prawns for a seafood dish but a fast protein like chicken works as well.
If you're after some more noodle inspiration, check out our collection of noodle stir-fry recipes here.


  • 270 gm packet dried udon noodles
  • Peanut oil, for shallow-frying
  • 16 large green king prawns, peeled, cleaned, tails intact
  • 8 wonton wrappers
  • 2 tbsp garlic, chilli, and Thai basil paste (see note)
  • 1 bunch broccolini (200gm), trimmed, halved widthways
  • 4 makrut lime leaves, finely shredded
  • 1 cup (loosely packed) Thai basil leaves, plus extra to serve
  • 1 tbsp fish sauce
  • 100 gm enoki mushrooms, trimmed
  • 250 gm grape tomatoes, halved


  • 1
    Cook udon in a large saucepan of boiling water until just cooked (4-5 minutes); drain.
  • 2
    Meanwhile, heat 3cm oil in a large saucepan over high heat. Shallow-fry wontons until golden (30 seconds each side). Drain on paper towel; season to taste.
  • 3
    Heat oil in a large wok over high heat. Stir-fry paste and prawns until just cooked through (2-3 minutes). Remove with a slotted spoon and keep warm.
  • 4
    Using same wok, stir-fry broccolini and lime leaves until lightly charred (2 minutes). Add udon, basil, fish sauce and mushrooms; stir-fry until mushrooms are cooked (3-4 minutes).
  • 5
    Divide udon mixture among plates. Top with prawns and tomatoes, scatter with extra Thai basil and serve with fried wontons on the side.


Garlic, chilli and Thai basil paste are available from supermarkets and specialty food shops.