Malaysian-Style Prawn Wonton Bowl
with Egg Noodles, Veggies & Spring Onion
- Eggs
- Gluten
- Wheat
- Soy
- Sulphites
- Molluscs
- Sesame
- Crustaceans
- Soy
- May contain traces of allergens
Thanks to the juicy prawn and chive wontons in your cool pouch, you'll have this sensational noodle stir-fry on the table faster than if you'd ordered the takeaway version.
Ingredients
1 packet
egg noodles
(Contains: Eggs, Gluten, Wheat)
1 bunch
spring onion
1 packet
kecap manis
(Contains: Gluten, Soy, Sulphites, Wheat)
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
ginger paste
½ packet
sesame oil blend
(Contains: Sesame)
1 packet
Prawn & Chive Wonton
(Contains: Gluten, Wheat, Molluscs, Eggs, Crustaceans, Sesame May be present: Soy)
1 bag
Broccoli & Carrot Mix
Not included in your delivery
olive oil
½ packet
soy sauce mix
(Contains: Soy, Gluten, Wheat)
¼ cup
water
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add egg noodles and cook over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• Meanwhile, thinly slice spring onion. • In a small bowl, combine kecap manis, oyster sauce and ginger paste. • In a medium bowl, combine soy sauce mix (see ingredients) and sesame oil blend (see ingredients).
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook prawn & chive wontons, until starting to brown, 1-2 minutes. • Add the water (watch out, it may spatter!) and cover tightly with foil or a lid. • Cook until the water has evaporated and wontons are tender and heated through, 4-5 minutes. • Add wontons to the bowl with soy sauce mix. Gently toss to coat and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook broccoli & carrot mix, tossing, until tender, 6-7 minutes.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• To pan, add cooked noodles, kecap manis mixture and a splash of water, and stir-fry until combined, 1 minute. • Season with pepper.
• Divide egg noodles and veggies between bowls. Top with prawn wontons, and spoon over remaining soy sauce dressing. • Sprinkle over spring onions to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The wontons were a standout for many, with the Malaysian-style sauce blend drawing plenty of praise. Some found the overall sauce too sweet, salty, or overpowering, and suggest using half the quantity for a more balanced result.
- Ease of prep: Most found this dish quick and easy to pull together on a weeknight. A few noted the multiple components and separate bowls made it feel more involved than expected.
- Suggestions: Many reviewers struggled with wontons sticking to the frying pan and falling apart; using a good non-stick frying pan and ensuring the oil is hot before adding them may help. One reviewer found great results by returning the cooked wontons to the pan with the sesame oil dressing and cooking a little longer until caramelised. Several suggested reducing the sauce by about half to avoid soggy noodles, and a few recommended stir-frying the ginger paste with the vegetables rather than mixing it into the noodle sauce. Chopping the broccoli into smaller florets before cooking also helped with even cooking and easier serving.
- Leftovers: A number of reviewers enjoyed this dish the next day, with leftovers reheating well for lunch.
- Portions: Many reviewers felt the vegetable quantity was too small relative to the noodles, with several noting only a few small pieces of broccoli and carrot per serve; adding extra vegetables at home is a popular fix.
