Double Prawn Wontons & Hoisin Veggie Noodles

Name: Double Prawn Wontons & Hoisin Veggie Noodles with Crispy Shallots & Sweet Chilli Sauce
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 carrot; 1 tbs rice wine vinegar; 1 packet sweet chilli sauce; 1 packet hoisin sauce; 1 packet oyster sauce; 1 tbs soy sauce; 2 packet Prawn & Chive Wonton; 1 packet egg noodles; 1 packet ginger paste; 1 packet crispy shallots; 1 bag Pea Pods; ¼ cup water

with Crispy Shallots & Sweet Chilli Sauce

Get up to $200 off!

All you need is a pot and pan to create an Asian fusion dish all from the comfort of your own kitchen. Slurp up the egg noodles that are oozing with hoisin flavours in every bite and then dive into the wontons which are our fave; prawn and chive. You will be at the bottom of the bowl in no time.

Allergens:

Sesame

•Soy

•Gluten

•Molluscs

•Wheat

•Eggs

•Crustaceans

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 packet

sweet chilli sauce

1 packet

hoisin sauce

1 packet

oyster sauce

2 packet

Prawn & Chive Wonton

1 packet

egg noodles

1 packet

ginger paste

1 packet

crispy shallots

1 bag

Pea Pods

Not included in your delivery

olive oil

1 tbs

rice wine vinegar

1 tbs

soy sauce

¼ cup

water

Nutritional Values

Energy (kJ)4110 kJ

Fat24.7 g

of which saturates5 g

Carbohydrate162.8 g

of which sugars45.8 g

Protein33.9 g

Sodium4148 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. • Thinly slice carrot into half-moons. Trim and roughly chop pea pods. • In a small bowl, combine the rice wine vinegar and 1/2 the sweet chilli sauce. • In another small bowl, combine hoisin sauce, oyster sauce, remaining sweet chilli sauce and the soy sauce.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, add prawn and chive wonton, flat-side down, in a single layer. Cook in batches, until starting to brown, 1-2 minutes. • Add the water (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and wontons are tender and softened, 4-5 minutes. Transfer to a bowl and cover to keep warm.

• While wontons are cooking, half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. Drain, rinse and set aside.

• Return frying pan to high heat with a drizzle of olive oil. Cook carrot and pea pods until tender, 4-5 minutes. • Add ginger paste and cook, until fragrant, 1 minute. Remove from heat.

• To veggies, add noodles and hoisin mixture, toss to combine and season to taste.

• Divide hoisin veggie noodles between bowls. • Top with prawn wontons. Pour over rice wine vinegar and sweet chilli sauce over wontons. • Sprinkle over crispy shallots. Enjoy!