Luxe Satay Prawn & Ginger Noodle Stir-Fry
with Asparagus & Coriander- Peanuts
- Eggs
- Gluten
- Wheat
- Molluscs
- Crustaceans
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
This fun, fresh and fast meal is nothing short of fancy. With ginger noodles, Asian veggies and sweet chilli prawns, this Thai-style number gives you that extra special dining experience in your dining room!
Ingredients
1 packet
Asian Greens
1 packet
Garlic Paste
1 packet
Coriander
1 packet
Crushed Peanuts
(Contains: May contain traces of allergens, Peanuts, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat;)
1 packet
Sweet Chilli Sauce
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
1
Asparagus
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Sesame Oil Blend
(Contains: Sesame;)
1 packet
Ginger Paste
1 sachet
Tamarind Seasoning
1
Lime
Not included in your delivery
1 drizzle
olive oil
½ tsp
brown sugar
¼ cup
water
Utensils
Cooking Steps
• 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 set aside.
• Meanwhile, slice lime into wedges.
• Roughly chop Asian greens.
• Trim ends of asparagus.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook tail-on prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Remove pan from heat, then stir in sweet chilli sauce and a splash of water, until
combined. Transfer to a plate and cover to keep warm.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook asparagus, tossing until tender, 5-6 minutes. • Add Asian greens, satay seasoning, sesame oil blend, garlic paste and ginger paste and cook, until fragrant, 1 minute. • Add cooked egg noodles, oyster sauce, the brown sugar, water and a squeeze of lime juice, tossing, until well combined, 1 minute. Season with pepper.
• Divide ginger noodle stir-fry between bowls. Top with Thai assam prawns. • Sprinkle over crushed peanuts and tear over coriander to serve. • Serve with any remaining lime wedges. Enjoy!
