Quick Prawn Dumpling & Konjac Noodle Soup
with Asian Greens & Ginger Chilli Oil
- Sesame
- Soy
- Gluten
- Wheat
- Molluscs
- Eggs
- Crustaceans
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
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 soy-dressed noodles with tasty prawn and chive dumplings? Delish! This recipe is under 650kcal per serving.
Ingredients
1
carrot
2 leaves
makrut lime leaves
1 packet
konjac noodles
1 packet
ginger paste
1 sachet
sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, 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, Molluscs, Wheat;)
1 packet
Prawn & Chive Wonton
(Contains: Gluten, Wheat, Molluscs, Eggs, Crustaceans, Sesame; May be present: Soy.)
Ā½
Long Chilli
1 bag
Asian greens
Not included in your delivery
olive oil
1 sachet
soy sauce mix
(Contains: Soy, Gluten, Wheat;)
2 cup
boiling water
Utensils
Cooking Steps
ā¢ Slice long chilli (if using). Thinly slice carrot into half-moons. Roughly chop Asian greens. ā¢ Remove centre veins from makrut lime leaves, then very finely chop. ā¢ Drain and rinse konjac noodles.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
ā¢ In a medium heatproof bowl, combine ginger paste, sesame seeds, chilli and a pinch of salt and pepper. ā¢ 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. ā¢ Add soy sauce mix. Mix well and set aside.
TIP: The hot oil will bubble up and 'cook' the ginger.
ā¢ Boil the kettle. Return saucepan to a high heat with a drizzle of olive oil. Cook carrot until just tender, 3-4 minutes. ā¢ 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. ā¢ Add prawn & chive wontons and makrut lime leaves and cover. Reduce to a simmer and cook until tender, 4-5 minutes.
ā¢ Stir in noodles and Asians greens until just wilted, 1 minute. ā¢ Divide prawn dumpling and makrut lime soup with Asian greens between bowls. ā¢ Spoon over ginger chilli oil to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many loved the tasty, flavourful broth and dumplings. Some found it mild, suggesting extra garlic or herbs to boost flavour.
- Ease of prep:Ā Quick and easy to prepare, though a few found chopping the makrut lime leaves fiddly.
- Suggestions:Ā Several added extra veggies like mushrooms or snow peas. Some preferred leaving makrut leaves whole and removing before serving.
- Leftovers:Ā Delicious the next day for lunch, with some finding it made enough for an extra serve.
- Portions:Ā A few wanted more noodles or Asian greens, while others found it surprisingly filling.
