One-Pot Prawn & Rice Noodle Pho
with Asian Greens, Sriracha & Hoisin Sauce
- Crustaceans
- Sesame
- Soy
- Gluten
- Wheat
- Gluten
- Almond
- Wheat
- Sulphites
- Soy
- Walnut
- Fish
- Eggs
- Crustaceans
- Pistachio
- Sesame
- Milk
- Macadamia
- Molluscs
- Pine nut
- May contain traces of allergens
Warm up from the inside out with this fragrant, one-pot prawn pho that’s as soul-soothing as it is simple to whip up. You’ll simmer tender prawns and rice noodles in a spiced broth, then top it all off with fresh coriander and a kick of sriracha for a classic finish.
Ingredients
1
Rice Noodles
1 packet
Asian Greens
1
Lemon
190 g
Peeled Prawns
(Contains: Crustaceans)
1
Pho Broth
(May be present: Gluten, Almond, Wheat, Sulphites, Soy, Walnut, Fish, Eggs, Crustaceans, Pistachio, Sesame, Milk, Macadamia, Molluscs, Pine nut)
1 packet
Hoisin Sauce
(Contains: Sesame, Soy)
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat)
1 packet
Sriracha
(May be present: Soy)
1 packet
Coriander
Not included in your delivery
1 drizzle
olive oil
1 cup
boiling water
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water.
• Cook rice noodles over medium-high heat, stirring occasionally with a fork to
separate, until tender, 4-6 minutes.
• Drain, rinse and drizzle with olive oil.
- Meanwhile, halve Asian greens. Slice lemon into wedges.
- Return saucepan to medium-high heat with a drizzle of olive oil.
- When oil is hot, cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
- In the last minute of cook time, sprinkle over Asian BBQ seasoning, tossing until fragrant.
• Increase heat to high, then add pho broth and the boiling water (see
ingredients). Bring to the boil.
• Reduce heat to medium. Add Asian greens and cook until wilted, 2 minutes.
• Divide rice noodles between bowls.
• Pour prawns pho over noodles. Tear over coriander.
• SPICY! Use less sriracha if you're sensitive to heat! Serve with hoisin sauce
(see ingredients), sriracha and lemon wedges. Enjoy!
