Gluten & Dairy Free Kung Pao Prawn Noodles

Gluten and Dairy Free Kung Pao Prawn Noodles

Rice noodles and prawns in a flavoursome sauce 
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Chinese
Servings 2 people


  • 150 grams rice noodles
  • 15o grams prawns peeled and prepared
  • 1 tablespoon tamari
  • 1 tablespoon peanut oil
  • 2 tablespoons rice vinegar
  • pinch chilli flakes
  • 1 tablespoon brown sugar
  • 1 clove garlic minced
  • 2 teaspoons cornflour
  • 40 ml water
  • 2 tablespoons peanuts chopped
  • 1 pepper diced
  • 1 onion diced
  • 1 teaspoon sesame seeds


  • Cook the noodles per the instructions on the packet and set aside
  • Add a drizzle of olive oil to a saucepan over a medium heat
  • Add the pepper and onion and saute for 5 minutes
  • Stir in the prawns and cook for a couple of minutes then set aside
  • Make the sauce by adding the tamari, peanut oil, rice vinegar, chilli flakes, brown sugar and garlic
  • Simmer for a couple of minutes
  • Mix together the cornflour and water then stir into the sauce
  • When the sauce thickens pour it over the vegetables and prawns
  • Stir in the noodles and peanuts
  • Divide between two plates, sprinkle on some sesame seeds and enjoy
Keyword prawns