Easy Sweet Chilli Prawn & Noodle Stir-Fry
with Carrot & Asian Greens- Gluten
- Molluscs
- Wheat
- Soy
- Fish
- Crustaceans
Sweet chilli sauce is a welcome addition to the juicy, ginger-spiked prawns in this dish that delivers the Thai food vibes. Flat noodles and wilted Asian greens are all you need to soak up all the saucy goodness. *This recipe is under 650kcal per serving.* *Unfortunately, this week's Flat noodles was in short supply, so we've replaced it with Udon noodles. Don't worry, the recipe will be just as delicious!*
Ingredients
1 bunch
spring onion
3 clove
garlic
1
carrot
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;)
1 packet
prawns
(Contains: Crustaceans;)
1 packet
ginger paste
1 bag
Asian greens
Not included in your delivery
1
olive oil
1.5 tbs
soy sauce
(Contains: Gluten, Soy;)
2 tbs
water
Utensils
Cooking Steps
• Boil the kettle. • Roughly chop Asian greens. Finely chop spring onion. Finely chop garlic. Thinly slice carrot into half-moons. • In a small bowl, combine oyster sauce, sweet chilli sauce, soy sauce, fish sauce & rice vinegar mix and the 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 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 prawns and carrot, tossing, until prawns are just pink and starting to curl up, 2-3 minutes. • Add ginger paste, garlic, Asian greens and spring onion. Cook, tossing, until fragrant and wilted, 1-2 minutes. • Add cooked noodles and sweet chilli mixture. Toss to combine, then remove from heat.
• Divide Thai-style prawn & sweet chilli noodles between bowls. Enjoy!
