By the time you are done with this one, we can guarantee that each and every bowl will be licked clean. How could they not be, when we've paired oyster-dressed noodles with tasty prawn and chive dumplings? Delish!
This recipe is under 650kcal per serving.
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.
½
Long Chilli (Optional)
1 bag
Asian greens
2 leaves
makrut lime leaves
1 packet
konjac noodles
1 bag
Pea Pods
1 packet
ginger paste
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 sachet
chicken-style stock powder
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
Prawn & Chive Wonton
(Contains Gluten, Wheat, Mollusc, Egg, Crustacean, Sesame; May be present: Soy. )
olive oil
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
2 cup
boiling water
• Slice long chilli (if using). Trim pea pods and cut into thirds. • Roughly chop Asian greens. • Remove centre veins from makrut lime leaves, then very finely chop. • Drain and rinse konjac noodles.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
• In a medium heatproof bowl, combine ginger paste, sesame seeds, chilli (if using) and a pinch of salt and pepper. • In a large saucepan, heat olive oil (2 tbs for 2 people / 1/4 cup for 4 people) over high heat until just smoking, 30 seconds, then carefully pour the oil over the ginger mixture. • Add soy sauce mix. Mix well and set aside.
TIP: The hot oil will bubble up and 'cook' the ginger.
• Boil the kettle. Return saucepan to high heat with a drizzle of olive oil. Cook pea pods, stirring, until just tender, 3-4 minutes. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people), chicken-style stock powder and oyster sauce and bring to the boil. • Add prawn & chive wontons and makrut lime leaves and cover. Reduce to a simmer and cook until tender, 4-5 minutes. • Stir in konjac noodles and Asian greens until just wilted, 1 minute.
• Divide prawn wontons, Asian greens and pea pod soup between bowls. • Spoon over ginger chilli oil to serve. Enjoy!