Zero Fuss Glazed Beef, Prawn & Udon Noodle Salad

Name: Zero Fuss Glazed Beef, Prawn & Udon Noodle Salad with Shredded Wombok & Sesame Dressing
Total time: 15m
Yield: 2
Ingredients: 250 g Beef Strips; 1 sachet Crispy Shallots; 190 g Peeled Prawns; 1 Cucumber; 1 packet Ginger Paste; 1 packet Mixed Salad Leaves; 1 packet Japanese Dressing; 1 packet Sesame Dressing; 1 packet Shredded Wombok; 1 sachet Sweet Soy Seasoning; 1 packet Udon Noodles; 1 drizzle olive oil; 1 tbs white wine vinegar

with Shredded Wombok & Sesame Dressing

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Calories

:

597 kcal

Protein

:

53.6g protein

Difficulty

:

Easy

Allergens:

Crustaceans
Sesame
Soy
Eggs
Gluten
Wheat
May contain traces of allergens
Milk

Sweet, sticky ginger-glazed beef strips nd prawns meet a refreshing udon noodle salad tossed with crisp shredded wombok. Dressed simply in a rich Japanese sesame dressing, this dish is a quick and vibrant fusion of flavour and crunch, all ready in under 30 minutes.

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

Ingredients

Serving amount

250 g

Beef Strips

1 sachet

Crispy Shallots

190 g

Peeled Prawns

(Contains: Crustaceans;)

1

Cucumber

1 packet

Ginger Paste

1 packet

Mixed Salad Leaves

1 packet

Japanese Dressing

(Contains: Sesame, Soy;)

1 packet

Sesame Dressing

(Contains: Eggs, Gluten, May contain traces of allergens, Sesame, Soy, Milk, Wheat;)

1 packet

Shredded Wombok

1 sachet

Sweet Soy Seasoning

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

1 packet

Udon Noodles

(Contains: Gluten, Wheat;)

Not included in your delivery

1 drizzle

olive oil

1 tbs

white wine vinegar

Nutritional Values

Calories597 kcal

Energy (kJ)2500 kJ

Fat28.1 g

of which saturates7 g

Carbohydrate42.8 g

of which sugars10.8 g

Dietary Fibre12 g

Protein53.6 g

Cholesterol9.6 mg

Sodium1910 mg

Potassium69.8 mg

Calcium3.6 mg

Iron0.3 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

•Large Frying Pan

Cooking Steps

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 allow to cool slightly.

2

Meanwhile, thinly slice cucumber into half-moons.
In a large bowl, combine sesame dressing and ponzu. Set aside.

3

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl and cover to keep warm.
Return frying pan to high heat with a drizzle of olive oil.
When oil is hot, cook beef strips and sweet soy seasoning, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
Remove from heat, return all beef and prawns to the pan, then add ginger paste and a splash of water, tossing to coat.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

4

To the bowl with sesame-ponzu dressing, add cooked udon noodles, shredded wombok, mixed salad leaves and cucumber. Season and toss to combine.
Divide udon noodle salad between bowls and top with ginger glazed beef and prawns. Spoon over any remaining glaze from the pan and garnish with crispy shallots. Enjoy!