All you need is a pan to create this tasty Asian fusion dish! Slurp up the udon noodles that are oozing with umami flavours in every bite and then dive into the wontons which are our fave; prawn and chive.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 packet
Oyster Sauce
2 packet
Prawn & Chive Wonton
2
Garlic
1 packet
Udon Noodles
1 sachet
Mixed Sesame Seeds
½
Broccoli
1 packet
Asian Greens
1 packet
Sesame Oil Blend
2 sachet
Vegetable Stock Pot
1
Carrot
1 drizzle
olive oil
2 cup
Boiling water
1 tbs
soy sauce
• Boil the kettle. • Finely chop garlic. • Roughly chop Asian greens. Chop broccoli (including stalk!) into small florets. Thinly slice carrot into half-moons. • In a large saucepan, heat a drizzle of olive oil over high heat. Cook broccoli and carrot tossing, until tender, 4-6 minutes. • Add Asian greens and garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and set aside.
• To saucepan, add the boiling water (2 cups for 2 people / 4 cups for 4 people), chicken stock pot, oyster sauce and the soy sauce. • Bring to the boil.
• Add udon noodles and prawn & chive wontons, then cover with a lid. • Reduce to a simmer and cook until noodles and wontons are tender, 4-5 minutes. • In the last minute, gently stir noodles with a fork to separate. Stir in sesame oil blend and return cooked veggies. TIP: Cook wontons in batches if your pan is getting crowded.
• Divide prawn wonton and udon noodle soup with veggies between bowls. • Top with mixed sesame seeds to serve. Enjoy!