All you need is a pan to create this tasty Asian fusion dish! Slurp up the udon noodles that are oozing with umami flavours in every bite and then dive into the wontons which are our fave; prawn and chive.
The quantities provided above are averages only.
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 sachet
Mixed Sesame Seeds
1 packet
Prawn & Chive Wonton
2
Garlic
½
Broccoli
1 packet
Oyster Sauce
1 packet
Asian Greens
1 packet
Sesame Oil Blend
1 packet
Udon Noodles
2 sachet
Vegetable Stock Pot
1
Carrot
1 drizzle
olive oil
2 cup
Boiling water
1 tbs
soy sauce
• Boil the kettle.
• Finely chop garlic.
• Roughly chop Asian greens. Chop broccoli (including stalk!) into small
florets. Thinly slice carrot into half-moons.
• In a large saucepan, heat a drizzle of olive oil over high heat. Cook broccoli
and carrot tossing, until tender, 4-6 minutes.
• Add Asian greens and garlic and cook until fragrant, 1-2 minutes. Transfer
to a bowl and set aside.
• To the saucepan, add the boiling water (2 cups for 2 people / 4 cups for
4 people), chicken stock, oyster sauce and the soy sauce.
• Bring to the boil.
• Add prawn & chive wontons, then cover with a lid.
• Reduce to a simmer and cook until wontons are tender, 4-5 minutes.
• In the final 1-2 minutes, add udon noodles, gently stirring with a fork to
separate. Stir in sesame oil blend and return cooked veggies to the pan.
• Divide prawn wonton and veggie soup between bowls.
• Top with mixed sesame seeds to serve. Enjoy!