Creamy Chilli Fish and Prawn Noodles (ready in 30 minutes)







This dish of creamy fish and prawn noodles is the perfect comfort food.

We all know that feeling of coming home after a long day at work, it’s pitch black outside, you are hungry and perhaps cold, and all you want is a filling bowl of something warm and tasty. Am I right?



This time of year I often lean towards winter warmers, like my vine tomato and red onion soup with a hefty kick, or my red pepper chilli sin carne. However, speed must also be of the essence: I don’t want to spend all night cooking. 



This is where my fish and prawn chilli noodles tick all the boxes. Quick and super easy to make, not to mention, cosy and filling. It’s a healthier option, too. Always a bonus in my book. Made with superfoods like fish and prawns, its creaminess does not come from cream, but coconut milk. I used rice noodles, making this meal naturally gluten free, too.  


If you love this creamy fish and prawn noodles, you might like these quick and easy weekday meals:


Spinach and ricotta lasagna rolls

Mushroom stroganoff (30 minutes)

No meat tortilla bake

Creamy mafaldine pasta (30 minutes)

Spicy baked fish (20 minutes)



Fish and Prawn Creamy Chilli Noodles


  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 onion (sliced)
  • 1 red pepper (sliced)
  • 2 tsp minced garlic
  • 1-2 tsp chilli flakes
  • 1 tsp ground paprika
  • sea salt & black pepper (to personal taste)
  • 200ml (⅘ cup) coconut milk
  • 150ml (⅗ cup) water
  • 170g (6 oz) cooked fish - flaked (see note 1)
  • 130g (4½ oz) prawns
  • 130g (4½ oz) rice noodles (see note 2)
  • sprinkling of fresh herbs (optional)


  • Heat the butter and oil together in a frying pan.
  • Add the onions and red pepper and fry until soft.
  • Add the garlic and cook for a further minute or two.
  • Add the chilli flakes, ground paprika and seasoning, and cook for another minute.
  • Add the coconut milk and water, stir, and allow to cook for a coupe of minutes.
  • Add the fish, prawns and rice noodles, stir, and cook until the noodles are soft.
  • Sprinkle with some fresh herbs and eat immediately. Enjoy!


  1. Use any kind of fish. I used up some leftover baked cod for this recipe. You could use fresh, but you would need to adjust the cooking time accordingly.
  2. I used rice noodles, but you could use any. Alternatively, you could use your favourite pasta.
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 
Creamy Chilli Fish and Prawn Noodles (ready in 30 minutes)Creamy Chilli Fish and Prawn Noodles (ready in 30 minutes)Creamy Chilli Fish and Prawn Noodles (ready in 30 minutes)

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