Lemongrass Prawn Noodles
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Lemongrass Prawn Noodles

Lemongrass Prawn Noodles

with Mixed Veggies & Crispy Shallots

Bring the night noodle markets straight into your kitchen by whipping up this super easy and super tasty Thai fusion dinner. You'll be glad you stayed in as the because this meal is a delight with every bite.

This recipe is under 550kcal per serving.

Tags:
Over 30g protein
•Calorie Smart
Allergens:
Gluten
•Wheat
•Soy
•Sulphites
•Crustacean

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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Udon Noodles

(Contains Gluten, Wheat;)

1

carrot

1

zucchini

1 bunch

baby broccoli

1 packet

Umami Paste

(Contains Soy, Gluten, Wheat;)

1 packet

Plant-Based Fish Sauce

(Contains Gluten, Soy, Sulphites, Wheat;)

1 packet

sweet chilli sauce

1 packet

peeled prawns

(Contains Crustacean;)

1 packet

Ginger Lemongrass Paste

1 packet

baby spinach leaves

1 sachet

crispy shallots

Not included in your delivery

olive oil

â…“ cup

water

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Nutritional Values

Energy (kJ)2011 kJ
Calories481 kcal
Fat15.9 g
of which saturates3.9 g
Carbohydrate59.7 g
of which sugars18.7 g
Dietary Fibre15.4 g
Protein30.2 g
Sodium2286 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.

2
2

• Meanwhile, thinly slice carrot and zucchini into half-moons. • In a small bowl, combine umami paste, plant-based fish sauce, sweet chilli sauce and the water. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a plate.

3
3

• Wipe out frying pan and return to high heat with a drizzle of olive oil. Cook baby broccoli, carrot and zucchini, until tender, 4-5 minutes. • Reduce heat to medium then add ginger lemongrass paste and cook, until fragrant, 1 minute. • Stir in cooked noodles, baby spinach leaves, the sauce mixture and prawns, tossing, until well combined, 1 minute. Season to taste.

4
4

• Divide ginger lemongrass prawn noodles between bowls. Sprinkle over crispy shallots. Enjoy!