Chinese Prawn and Kale Stir-Fry Recipe

(21 ratings)

Photo of prawn kale stir fry
Photo of prawn kale stir fry
(Image credit: Joff Lee)
  • Dairy-free
  • Nut-free
Preparation Time10 mins
Cooking Time15 mins
Total Time25 mins
Nutrition Per PortionRDA
Calories415 Kcal21%
Sugar18.5 g21%
Fat9.4 g13%
Saturated Fat1.8 g9%
Salt4.3 gRow 4 - Cell 2
Salt4.3 gRow 5 - Cell 2


  1. Cook the kale in boiling water for 8 minutes, adding the noodles half way through, drain the water when cooked.

  2. Meanwhile, heat the oil in a large frying pan or wok and stir fry the onion, carrot and ginger for 4-5 minutes. Add the prawns, kale and noodles.

  3. Stir in the soy, plum and chilli sauces and stir fry for 2-3 minutes.


  • 500g pack kale
  • 3 nests egg noodles
  • 1 tbsp toasted sesame oil
  • 1 onion, sliced
  • 2 carrots, cut into matchsticks
  • 3cm piece fresh ginger, grated
  • 400g frozen cooked tiger prawns, defrosted
  • 2 tbsp light soy sauce
  • 75g plum sauce
  • 1 tbsp chilli sauce
Top Tip for making Chinese Prawn and Kale Stir-Fry

Try using hoisin sauce instead of plum sauce or replace the prawns with cooked chicken.