Cantonese Prawn Noodle Soup

Name: Cantonese Prawn Noodle Soup with Pea Pods & Spring Onion
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 packet peeled prawns; 1 sachet sweet soy seasoning; 1 packet egg noodles; 1 carrot; 1 zucchini; 1 packet Pea Pods; 1 sprig spring onion; 1 packet garlic paste; 1 packet oyster sauce; 1 packet chicken stock pot; ½ tbs soy sauce; 2.5 cup boiling water

with Pea Pods & Spring Onion

0.0(0)

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Calories

:

465 kcal

Protein

:

26.1g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Kid Friendly

Calorie Smart

Allergens:

Crustaceans
Gluten
Sesame
Soy
Wheat
Eggs
Molluscs

The best way to spice up your stock standard noodle soup is to throw in a slow cooked protein that takes the dish to premium levels. Coat the peeled prawns with sweet soy seasoning and you'll have the tastiest protein to accompany tender veggies and noodles. *This recipe is under 550kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

peeled prawns

(Contains: Crustaceans;)

1 sachet

sweet soy seasoning

(Contains: Gluten, Sesame, Soy, Wheat;)

1 packet

egg noodles

(Contains: Gluten, Wheat, Eggs;)

1

carrot

1

zucchini

1 packet

Pea Pods

1 sprig

spring onion

1 packet

garlic paste

1 packet

oyster sauce

(Contains: Gluten, Wheat, Molluscs;)

1 packet

chicken stock pot

Not included in your delivery

olive oil

½ tbs

soy sauce

(Contains: Gluten, Soy;)

2.5 cup

boiling water

Nutritional Values

Energy (kJ)1946 kJ

Calories465 kcal

Fat8.6 g

of which saturates1.7 g

Carbohydrate72 g

of which sugars15.6 g

Dietary Fibre12 g

Protein26.1 g

Sodium4087 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Pan

Cooking Steps

PDF

1

• Half-fill a large saucepan with water and bring to the boil. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

2

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • In the last minute of cook time, sprinkle with sweet soy seasoning, tossing, to coat. Transfer to a bowl, cover to keep warm and set aside.

3

• Meanwhile, boil the kettle. • Thinly slice carrot and zucchini into half-moons. • Trim pea pods. • Thinly slice spring onion.

4

• Return saucepan to high heat with a drizzle of olive oil. • Cook pea pods, carrot and zucchini, until just tender, 2-3 minutes. • Add garlic paste and cook, until fragrant, 1 minute.

5

• Stir in oyster sauce, chicken stock pot, the soy sauce and the boiling water (2 1/2 cups for 2 people // 5 cups for 4 P). • Reduce heat to medium and simmer until slightly thickened, 2-3 minutes. • Remove from heat and add cooked noodles and cooked prawns, stirring, until well combined.