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.
Advertisement - Continue Reading Below
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
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.
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.
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 GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
