Satay Prawn, Tofu & Coconut Curried Noodles

Name: Satay Prawn, Tofu & Coconut Curried Noodles with Asian Greens, Lime & Peanuts
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: 1 Lime; 1 packet Trimmed Green Beans; 1 packet Udon Noodles; 1 sachet Satay Seasoning; 1 packet Ginger Lemongrass Paste; 1 packet Baby Spinach Leaves; 1 packet Coconut Milk; 190 g Peeled Prawns; 1 packet Plant-Based Fish Sauce; 1 packet Asian Greens; 1 Firm Tofu; 1 drizzle soy sauce; 1 drizzle olive oil

with Asian Greens, Lime & Peanuts

4.5

(7)

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Is it the sun, is it a pile of gold, no it’s this glowing bowl of coconut curried noodles. Ribbons of udon noodles are soaked in a fragrant ginger and lemongrass paste and satay seasoning. Soothed with tofu and green beans, this curry will brighten up any dinner.

Allergens:

Gluten

•Wheat

•Crustaceans

•Soy

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1

Lime

1 packet

Trimmed Green Beans

1 packet

Udon Noodles

(Contains: Gluten, Wheat;)

1 sachet

Satay Seasoning

(May be present: Soy.)

1 packet

Ginger Lemongrass Paste

1 packet

Baby Spinach Leaves

1 packet

Coconut Milk

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Plant-Based Fish Sauce

(Contains: Gluten, Wheat, Soy, Sulphites;)

1 packet

Asian Greens

1

Firm Tofu

(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)

Not included in your delivery

1 drizzle

soy sauce

(Contains: Soy; May be present: Gluten.)

1 drizzle

olive oil

Nutritional Values

Energy (kJ)3093 kJ

Calories739 kcal

Fat36.2 g

of which saturates18.8 g

Carbohydrate50.5 g

of which sugars11.8 g

Dietary Fibre25.2 g

Protein47.9 g

Sodium2545 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

1

• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes.
• Drain, rinse and set aside.

2

• Meanwhile, roughly chop Asian greens. Slice lime into wedges. Cut plain firm tofu into 2cm chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When the oil is hot, cook tofu, prawns and trimmed green beans, turning occasionally, until browned, 5-6 minutes.

3

• Add ginger lemongrass paste and satay seasoning and cook until fragrant, 1 minute.
• Stir in Asian greens, coconut milk, plant-based fish sauce, the soy sauce and a splash of water. Simmer until slightly reduced, 1-2 minutes.
• Gently stir in cooked udon noodles, baby spinach leaves and a good squeeze of lime juice, until combined, 1 minute. Season to taste.