Prawn Wonton & Sriracha Noodle Stir-Fry
with Pumpkin & Ginger-Spring Onion Oil- Crustaceans
- Eggs
- Gluten
- Molluscs
- Sesame
- Wheat
- Soy
- Sulphites
- May contain traces of allergens
- Soy
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
- Wheat
Ingredients
1 packet
Prawn & Chive Wonton
(Contains: Crustaceans, Eggs, Gluten, Molluscs, Sesame, Wheat; May be present: Soy.)
1 packet
Sriracha
(May be present: Soy.)
1 packet
Kecap Manis
(Contains: Gluten, Wheat, Soy, Sulphites;)
1
Spring Onion
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
1 packet
Pea Pods
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut, Wheat.)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Wheat, Soy;)
1 packet
Carrot & Zucchini Mix
1 packet
Ginger Paste
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 1-2 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside. • Meanwhile, trim and roughly chop pea pods. Thinly slice zucchini and carrot into rounds. Thinly slice spring onion. • SPICY! Use less sriracha if you're sensitive to heat! In a small bowl, combine kecap manis, sriracha, sweet soy seasoning and a splash of water.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, add prawn & chive wontons, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and wontons are tender and softened, 4-5 minutes. Transfer to a plate. TIP: Cook in batches if necessary.
• While wontons are cooking, trim and roughly chop pea pods. Thinly slice zucchini and carrot into rounds. Thinly slice spring onion. • SPICY! Use less sriracha if you're sensitive to heat! In a small bowl, combine kecap manis, sriracha, sweet soy seasoning and a splash of water. • Return frying pan to high heat with a drizzle of olive oil. Cook zucchini and carrot, tossing, until tender, 4-6 minutes. In the last 2-3 minutes of cook time, add pea pods and cook, until tender.
• Add cooked udon noodles and sriracha mixture, tossing until well combined, 1 minute. Season with salt and pepper. • While veggies are cooking, add ginger paste, spring onion, the soy sauce and a good drizzle of olive oil to a small heatproof bowl. Microwave until heated through, 30 seconds. • Divide sriracha noodle stir-fry between bowls. Top with prawn and chive wontons. • Drizzle over ginger-spring onion oil and sprinkle over mixed sesame seeds to serve. Enjoy!
