Lemongrass Prawn Noodles
with Mixed Veggies & Crispy Shallots- Gluten
- Wheat
- Soy
- Sulphites
- Crustaceans
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.*
Ingredients
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
1
carrot
1
zucchini
1 bunch
baby broccoli
1 packet
Umami Paste
(Contains: Gluten, Wheat, Soy;)
1 packet
Plant-Based Fish Sauce
(Contains: Gluten, Wheat, Soy, Sulphites;)
1 packet
sweet chilli sauce
1 packet
peeled prawns
(Contains: Crustaceans;)
1 packet
Ginger Lemongrass Paste
1 packet
baby spinach leaves
1 sachet
crispy shallots
Not included in your delivery
olive oil
⅓ cup
water
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Divide ginger lemongrass prawn noodles between bowls. Sprinkle over crispy shallots. Enjoy!
