Ginger Prawn & Sesame Ponzu Noodle Salad
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Ginger Prawn & Sesame Ponzu Noodle Salad

Ginger Prawn & Sesame Ponzu Noodle Salad

with Crispy Shallots

Whip up this ginger prawn noodle salad bursting with zingy flavour and packed with crunch and crispness. A mouth-watering dressing combo creates the perfect tangy, rich depth to really elevate and enliven this dish.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Quick Prep
Quick
Climate Superstar
Allergens:
Egg
Gluten
Wheat
Crustacean
Sesame
Soy
Sulphites

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 Time20 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

egg noodles

(Contains Egg, Gluten, Wheat;)

1 packet

Pea Pods

1 sprig

spring onion

1 packet

peeled prawns

(Contains Crustacean;)

1 packet

ginger paste

1 sachet

cornflour

(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

slaw mix

1 packet

mixed salad leaves

2 packet

sesame dressing

(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )

1 packet

japanese-style dressing

(Contains Sesame, Soy;)

1 packet

ponzu

(Contains Soy, Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 sachet

crispy shallots

1 packet

coriander

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains Gluten, Soy;)

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Nutritional Values

Energy (kJ)2545 kJ
Calories608 kcal
Fat24.3 g
of which saturates4 g
Carbohydrate79.9 g
of which sugars14.9 g
Protein24.9 g
Sodium2844 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• Boil the kettle. 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 transfer to a large bowl. Drizzle with olive oil. • Meanwhile, trim and thinly slice pea pods lengthways. Thinly slice spring onions. In a medium bowl, combine peeled prawns, ginger paste and a drizzle of olive oil.

2
2

• To bowl with prawns, add cornflour and a generous pinch of salt and pepper, tossing to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook prawns, tossing, until golden and cooked through, 3-4 minutes. • Transfer to a paper towel-lined plate.

3
3

• Meanwhile, to bowl with noodles, add slaw mix, mixed salad leaves, pea pods, spring onions, sesame dressing, Japanese style dressing, ponzu and the soy sauce. • Toss to combine and season to taste.

TIP: Add a splash of water if the noodles look too dry.

4
4

• Divide sesame ponzu noodle salad between bowls. Top with ginger prawns. • Sprinkle with crispy shallots. Tear over coriander to serve. Enjoy!