Quick Prawn & Zucchini Noodle Stir-Fry

Name: Quick Prawn & Zucchini Noodle Stir-Fry
Prep time: 8 min
Cook time: 5 min
Total time: 13 min
Yield: 2 serves
Cuisine: Asian-inspired
Ingredients: 400 g prawns, peeled and deveined; 3 whole zucchini, spiralised into noodles; 4 clove garlic, minced; 1 whole chilli, finely sliced; 2 tbsp soy sauce, gluten-free tamari; 1 tbsp fish sauce; 1 tbsp lime juice; 2 tbsp vegetable oil; 2 tbsp fresh coriander, chopped

Prep 8 minCook 5 minTotal 13 minServes 2

PescatarianGluten FreeDairy FreeLow CarbQuick WeeknightOne Pan Low Cleanup

Quick Prawn & Zucchini Noodle Stir-Fry, plated

The zucchini noodles need to go in last and come out fast. This is a genuinely under-15-minute recipe only if the prep (spiralising, mincing, slicing) happens before anything hits the pan. It doesn't hold or reheat well: the zucchini keeps shedding water once cooked, so treat this as cook-and-eat-immediately, not a meal-prep recipe.

Ingredients

Serves

Steps

1
Heat the oil in a large pan or wok over high heat. Add the garlic and chilli and stir 15 seconds until fragrant. Keep it moving; garlic burns fast at this heat.
2
Add the prawns in a single layer. Cook 2 minutes per side until pink and just cooked through.
3
Push the prawns to one side. Add the zucchini noodles and toss 1-2 minutes, just until they soften slightly and turn bright green. Overcooking turns them watery, so pull them the moment they wilt.
4
Add the soy sauce, fish sauce, and lime juice. Toss everything together for 30 seconds to combine and coat.
5
Scatter with coriander and serve immediately. Zucchini noodles keep releasing water the longer they sit, so this isn't a dish to plate ahead of time.