Chinese Prawn and Kale Stir-Fry Recipe

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  • Dairy-free
  • Nut-free




10 min


15 min

Nutrition per portion

Calories 415 kCal 21%
Fat 9.4g 13%
  -  Saturates 1.8g 9%
  -  of which Sugars 18.5g 21%
Salt 4.3g 72%


  • 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


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

  • 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. 

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

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.

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(9 ratings)
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