Low Carb Tomato Prawn and Garlic Noodles Stir Fry

Low Carb Tomato Prawn and Garlic Noodles Stir Fry

Low Carb Tomato Prawn and Garlic Noodles Stir-Fry



  • 1 Pack Qetoe low carb noodles
  • 10.5 oz (300g) fresh or frozen peeled prawns
  • 2 tablespoons butter
  • 5 cloves of garlic, minced
  • 1 cup sliced spring onion greens
  • 2 tablespoons tomato paste
  • 2 tablespoons light soy sauce
  • 1 tablespoon miso paste
  • 1 tablespoon sake or Chinese cooking wine
  • Freshly ground black pepper



  • Cook the Qetoe low carb noodles according to the package instructions. Bring a pot of water to a boil and carefully add the noodles. Cook for the recommended time, then drain and rinse the noodles with cold water until they are cooled down. Set aside.
  • If using frozen prawns, quickly soften them by placing them in hot water for 15-20 seconds. Drain the water and squeeze out excess liquid from the prawns. Set aside.
  • Prepare the noodle sauce by combining tomato paste, soy sauce, miso paste, cooking sake, and freshly ground black pepper in a small bowl.
  • Heat a medium-sized wok over high heat. Add butter and minced garlic, stir-frying for a few seconds until fragrant. Add the prawns and sliced spring onion greens. Stir-fry for about a minute until the prawns turn red and are no longer translucent.
  • Drain the cooked low carb noodles thoroughly and add them to the wok.
  • Pour in the prepared sauce and use a flat spatula or tongs to thoroughly mix everything. Stir-fry for 2-3 minutes until the noodles are heated through and well-coated with the sauce.
  • Remove the wok from heat. Serve the dish hot, or allow it to cool to room temperature before storing it in an airtight glass container. It can be refrigerated for up to 2 days.

Enjoy your delicious Low Carb Tomato Prawn and Garlic Noodles Stir-Fry!