Double Prawn Wontons & Hoisin Veggie Noodles
with Crispy Shallots & Sweet Chilli Sauce
All you need is a pot and pan to create an Asian fusion dish all from the comfort of your own kitchen. Slurp up the egg noodles that are oozing with hoisin flavours in every bite and then dive into the wontons which are our fave; prawn and chive. You will be at the bottom of the bowl in no time.
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
carrot
1 packet
sweet chilli sauce
1 packet
hoisin sauce
(Contains: Sesame, Soy;)
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
2 packet
Prawn & Chive Wonton
(Contains: Sesame, Gluten, Molluscs, Wheat, Eggs, Crustaceans; May be present: Soy.)
1 packet
egg noodles
(Contains: Gluten, Wheat, Eggs;)
1 packet
ginger paste
1 packet
crispy shallots
1 bag
Pea Pods
Not included in your delivery
olive oil
1 tbs
rice wine vinegar
1 tbs
soy sauce
(Contains: Soy, Gluten;)
¼ cup
water
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice carrot into half-moons. Trim and roughly chop pea pods. • In a small bowl, combine the rice wine vinegar and 1/2 the sweet chilli sauce. • In another small bowl, combine hoisin sauce, oyster sauce, remaining sweet chilli sauce and the soy sauce.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, add prawn and chive wonton, flat-side down, in a single layer. Cook in batches, until starting to brown, 1-2 minutes. • Add the water (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 bowl and cover to keep warm.
• While wontons are cooking, 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.
• Return frying pan to high heat with a drizzle of olive oil. Cook carrot and pea pods until tender, 4-5 minutes. • Add ginger paste and cook, until fragrant, 1 minute. Remove from heat.
• To veggies, add noodles and hoisin mixture, toss to combine and season to taste.
• Divide hoisin veggie noodles between bowls. • Top with prawn wontons. Pour over rice wine vinegar and sweet chilli sauce over wontons. • Sprinkle over crispy shallots. Enjoy!
