Chinese King Prawn & Cashew Nut Stir-Fry

This recipe is quick and easy and just as good as your local Chinese takeaway. Which makes it much more acceptable to eat on a Tuesday evening. Which is exactly what Hannah and I did tonight, and we both loved it so much I thought I’d immortalise it on the blog forever.

How’s everyone finding lockdown so far? I’ve had some highs, some lows, but, mainly highs this far I am pleased to report. I think it’s definitely brought me and my sister closer together (we’re housemates) and we’re now getting into a decent groove with this new way of living.

Eating a stir-fry together has become a weekly ritual for us. Usually, we’re like ships passing in the night so we eat and cook separately. And when I cook for myself every night I can get careless. After all, it’s just me, so who cares if the flavours don’t fully come together or the presentation is crap? Most of the time I am busy and I just need to eat, shower and get in bed.

But cooking regularly for Han and I’m starting to perfect a few recipes again like I used to. So here’s hopefully the first of a few to come in a little #lockdown series! Scroll down to the bottom for my top tips too.

Chinese style king prawn and cashew stir-fry recipe


  • 2 nests fine egg noodles
  • ½ tbsp sesame oil
  • 1 tbsp rapeseed oil
  • ½ white onion, cut into big chunky slices
  • ½ red pepper, cut into bite sized chunks
  • 2 large cloves garlic, crushed
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 3-4 tbsp oyster sauce
  • small pinch hot chilli flakes
  • 1 pack stir-fry veg mix
  • 1 handful frozen edamame beans
  • 10-12 king prawns (thawed if previously frozen)
  • 1 handful cashew nuts
  • sprinkle of toasted sesame seeds (to serve, optional)


  1. Cook the noodles for 3 mins in lightly salted boiling water (just a light simmer is enough). The drain, drizzle with sesame oil and set aside.
  2. Heat the rapeseed oil in a large wok over a med-high heat. Add the onion and fry for 2-3 mins. Add the red pepper, crushed garlic and a good splash of light soy sauce. Stir fry for another 2 mins.
  3. Add the king prawns and frozen edamame beans and stir fry for 1 min. Add the stir fry veg, dark soy sauce, oyster sauce and a pinch of chilli flakes. Stir to coat the veg in the sauce. Add in the cashews and stir fry until the veg starts to wilt and any excess liquid has started to evaporate (about another 3 mins or so). Check seasoning at this point – add a dash more soy sauce if needed.
  4. Add the drained noodles and stir to combine. Once everything is piping hot, divide the mixture between two bowls and top with toasted sesame seeds (if using), a dash of light soy and extra chilli flakes if you like it spicy.

Top tips to get the most flavour our of your stir fries!

Chilli flakes

Get your chilli flakes from the Asian supermarket if you can – or the “world food” aisle in your local supermarket. They are spicier (so you don’t need much!) and also give a much more authenic flavour than the European ones.

Oyster sauce

Similarly to the above, look out for an oyster sauce that comes in a a glass bottle rather than one of the single use sachets. It means you can keep it in the fridge and experiment with a few stir-fry combinations as it keeps for a good few weeks.

Taste and season as you go along

Get into this habit if you don’t already – tasting as you go along and getting used to checking if you need more salt, sweetness or zest will make for a much more satisfying meal by the time it hits your bowl!

Don’t go too fusion

Mid-week stir-fries are pretty fast-paced, but it pays to stop for a few moments before you start and think about the flavour combinations you want to create. Is it Chinese (garlic, soy) or more of a Thai vibe (ginger, chilli, lime) you’re going for? A bit of thought beforehand goes a long way in making sure you create something worth making again!

If you try this recipe tag me and let me know! @sophiesscran on Instagram, Twitter and Facebook x

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