Thanks to the juicy prawn and chive wontons in your cool pouch, you'll have this sensational noodle stir-fry on the table faster than if you'd ordered the takeaway version.
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.
1
Egg Noodles
(Contains Egg, Gluten, Wheat;)
1
Kecap Manis
(Contains Gluten, Soy, Wheat, Sulphites;)
1
Soy Sauce Mix
(Contains Gluten, Soy;)
1
Sesame Oil Blend
(Contains Sesame;)
1
Ginger Paste
1
Prawn & Chive Wonton
(Contains Gluten, Wheat, Mollusc, Egg, Crustacean, Sesame; May be present: Soy. )
1
Broccoli & Carrot Mix
1
Japanese Dressing
(Contains Sesame, Soy;)
1
Crispy Shallots
olive oil
water
• 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, in a small bowl, combine kecap manis (see ingredients), soy sauce mix, sesame oil blend and ginger paste.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook prawn & chive wontons, until starting to brown, 1-2 minutes. • Add the water (watch out, it may spatter!) and cover tightly with foil or a lid. • Cook until the water has evaporated and wontons are tender and heated through, 4-5 minutes. • Transfer wontons to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook broccoli & carrot mix, tossing until tender, 6-7 minutes.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• To pan, add cooked noodles, kecap manis mixture and a splash of water, until combined, 1 minute. • Season with pepper.
• Divide egg noodles and veggies between bowls. • Top with prawn wontons, and drizzle over Japanese style dressing. • Sprinkle over crispy shallots. Enjoy!