Vegan 'prawn' stir-fry

Super quick and easy to throw together, this plant-based stir-fry is packed with flavour.

By The Good Housekeeping Cookery TeamUpdated: 08 December 2023

Vegan substitutes have come a long way in recent years – so much so, that you can now get your hands on plant-based prawns that taste just like the real deal. Succulent and well seasoned, their perfect stir fried with crisp vegetables, noodles, aromatic ginger and a sticky Chinese-style sauce.

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Yields:

2 serving(s)

Prep Time:

15 mins

Cook Time:

10 mins

Total Time:

25 mins

Cal/Serv:

493

Ingredients

1 Tbsp.
vegetable oil
250 g
vegan shrimp (prawns), defrosted, we used Sophie’s Kitchen available at Sainsbury’s
2
garlic cloves, crushed
3
cm piece fresh root ginger, peeled and grated
1
red chilli, finely chopped
Finely grated zest and juice 1 lime
2 l
light soy sauce
1 Tbsp.
hoisin sauce
1 Tbsp.
sweet chilli sauce
100 g
mangetout
100 g
frozen edamame beans
275 g
fresh or ready-to-wok noodles (we used udon)

Directions

1. Step 1Heat oil in a large wok or deep frying pan over high heat. Add vegan shrimp, stir briefly then add garlic, ginger, chilli and lime zest. Stir-fry for 2min.
2. Step 2Add soy, hoisin and sweet chilli sauces and bubble for 2min. Remove mixture to a bowl. To the wok/pan, add mangetout, edamame and 100ml (31/2fl oz) water. Cook, stirring occasionally, for 3min, until just tender.
3. Step 3Stir noodles into wok/pan, then return vegan shrimp mixture. Heat through for 2min, squeeze over lime juice and serve.

Per Serving:

Calories: 493
Protein: 16g
Total fat: 12g
Saturates: 1g
Carbs: 76g
Total sugars: 13g
Fibre: 11g

Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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