Thai Assam Prawn & Ginger Noodle Stir-Fry
with Baby Broccoli & Peanuts
- Peanuts
- Eggs
- Gluten
- Wheat
- Molluscs
- Crustaceans
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
This fun, fresh and fast meal is nothing short of fancy. With ginger noodles, Asian veggies and sweet chilli prawns, this Thai-style number gives you that premium vibe without the hefty price tag. This extra special dining experience awaits you in your dining room!
Ingredients
1 packet
Asian Greens
1
Baby Broccoli
1
Capsicum
1 packet
Coriander
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
1 packet
Garlic Paste
1 packet
Ginger Paste
1
Lime
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Sesame Oil Blend
(Contains: Sesame;)
1 packet
Sweet Chilli Sauce
1 sachet
Tamarind Seasoning
1 packet
Makrut Lime Leaves
Not included in your delivery
1 drizzle
olive oil
½ tsp
brown sugar
¼ cup
water
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to
separate, until tender, 4-6 minutes. Drain, rinse and set aside.
• Meanwhile, slice lime into wedges. Roughly chop Asian greens. Thinly slice
capsicum. Remove centre veins from makrut lime leaves, then very finely chop.
Trim baby broccoli, halving any thicker stalks lengthways.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook tail-on prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Remove pan from heat, then stir in sweet chilli sauce and a splash of water, until
combined. Transfer to a bowl and cover to keep warm.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook baby broccoli, tossing until tender, 4-5 minutes.
• Add Asian greens, tamarind seasoning, sesame oil blend, garlic paste, makrut
lime leaves and ginger paste and cook until fragrant, 1 minute.
• Add cooked noodles, oyster sauce, the brown sugar, water and a squeeze of
lime juice, tossing, until well combined, 1 minute. Season with pepper.
• Divide ginger noodle stir-fry between bowls. Top with Thai assam prawns.
• Sprinkle over crushed peanuts and tear over coriander.
• Serve with any remaining lime wedges. Enjoy!
