Double Prawn Wonton & Egg Noodle Soup
with Asian Greens & Ginger-Chilli Oil
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? 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Long Chilli
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
2 packet
Prawn & Chive Wonton
(Contains: Gluten, Molluscs, Wheat, Crustaceans, Eggs, Sesame; May be present: Soy.)
1 sachet
Chicken Stock Pot
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut, Wheat.)
1 packet
Pea Pods
1 packet
Ginger Paste
1 packet
Asian Greens
1 packet
Egg Noodles
(Contains: Gluten, Wheat, Eggs;)
Not included in your delivery
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
2 cup
boiling water
1 drizzle
olive oil
Utensils
Cooking Steps
• 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 // 2 tbs) 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, tossing, 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 lime zest and cover. Reduce to a simmer and cook until tender, 4-5 minutes. • Stir in egg noodles and Asians greens until just wilted, 1 minute.
TIP: Cook wontons in batches if necessary.
• Divide prawn wonton, Asian greens and pea pod soup between bowls. • Spoon over ginger chilli oil. Serve with lime wedges. Enjoy!
