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 sauce-dressed noodles with tasty prawn and chive wontons & prawn cutlets? Delish!
We’ve replaced the konjac noodles in this recipe with egg noodles due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!
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.
½
Long Chilli
1 packet
Asian Greens
1 packet
Pea Pods
½
Lime
1 packet
Ginger Paste
1 sachet
Sesame Seeds
1 packet
chicken stock
1 packet
oyster sauce
1 packet
Prawn & Chive Wonton
1 packet
egg noodles
1 packet
peeled prawns
olive oil
1 tbs
soy sauce
2 cup
boiling water
• Slice long chilli (if using). Trim pea pods and cut into thirds. Roughly chop Asian greens. • Zest lime and cut into wedges. • 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.
• In a medium heatproof bowl, combine ginger paste, sesame seeds, chilli 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 pantry staple soy (1tbs // 2tbs). Mix well and set aside. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a plate.
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, tossing, until just tender, 3-4 minutes. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people), chickenstyle stock powder and oyster sauce and bring to the boil. • Add prawn & chive wontons and lime zest and cover. Reduce to a simmer and cook until tender, 4-5 minutes. • Stir in egg noodles, cooked prawns and Asians greens until just wilted, 1 minute.
• Divide prawns, wontons, Asian greens and pea pod soup between bowls. • Spoon over ginger chilli oil. Serve with lime wedges. Enjoy!