Ginger Double Prawn & Sweet Chilli Stir-Fry
with Udon Noodles & Veggies
Sweet chilli sauce is a welcome addition to the juicy, ginger-spiked prawns in this dish that delivers the Thai food vibes. Udon noodles and vibrant veggies are all you need to soak up all the saucy goodness.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
spring onion
3 clove
garlic
1
carrot
1
zucchini
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
sweet chilli sauce
1 packet
fish sauce & rice vinegar mix
(Contains: Fish;)
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
2 packet
peeled prawns
(Contains: Crustaceans;)
1 packet
ginger paste
Not included in your delivery
olive oil
1.5 tbs
soy sauce
(Contains: Gluten, Soy;)
2 tbs
water
Utensils
Cooking Steps
• Boil the kettle. • Roughly chop spring onion. Finely chop garlic. Thinly slice carrot and zucchini into half-moons. • In a small bowl, combine oyster sauce, sweet chilli sauce, fish sauce & rice vinegar mix, the soy sauce and water.
TIP: Add less fish sauce if you're not a fan of it!
• Half-fill a medium saucepan with boiling water. • Add udon noodles and cook over medium-high heat until tender, 3-4 minutes. In the last minute of cook time, gently stir noodles with a fork to separate. • Drain and rinse noodles, then return to saucepan.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns, carrot and zucchini, tossing, in batches, until prawns are just pink and starting to curl up, 2-3 minutes. • Add ginger paste, garlic and spring onion. Cook, tossing, until fragrant, 1-2 minutes. • Add cooked noodles and sweet chilli mixture. Toss to combine, then remove from heat.
• Divide ginger prawn and sweet chilli stir-fried noodles between bowls to serve. Enjoy!
