Prawn Wonton Katsu Curry Noodles
with Veggies- Eggs
- Gluten
- Wheat
- Molluscs
- Crustaceans
- Sesame
- Soy
- Soy
- May contain traces of allergens
This fusion dish is one for the books! Here you've got crispy prawn and chive wontons and a creamy egg-laced katsu curry, perfect for the wontons to soak up. This one is known for major slurping and crunching action! *This recipe is under 650kcal per serving.* *Unfortunately, this week’s udon noodles were in short supply, so we’ve replaced them with egg noodles. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1
carrot
1
zucchini
2 clove
garlic
1 packet
egg noodles
(Contains: Eggs, Gluten, Wheat;)
1 packet
Prawn & Chive Wonton
(Contains: Eggs, Gluten, Wheat, Molluscs, Crustaceans, Sesame; May be present: Soy.)
1 packet
katsu paste
1 packet
coconut milk
1 bag
baby spinach leaves
1 packet
Japanese dressing
(Contains: Sesame, Soy;)
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy;)
½ tbs
brown sugar
¼ cup
water (for the gyoza)
¼ cup
water (for the sauce)
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice carrot and zucchini into half-moons. Finely chop garlic.
• 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.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and zucchini, until tender, 4-5 minutes. • Add garlic and cook, until fragrant, 1 minute. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • 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 (for the gyoza) (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 and cover to keep warm.
• Wipe out pan and return to medium-high heat. • Stir in katsu paste, coconut milk, the water (for the sauce), the soy sauce and the brown sugar until slightly thickened, 1-2 minutes. • Add cooked veggies and egg noodles, then stir in baby spinach leaves until wilted, 1 minute. Season to taste.
• Divide katsu curry noodles between bowls. • Top with prawn & chive wontons. Spoon over remaining katsu curry sauce. • Drizzle over Japanese dressing to serve. Enjoy!
