Thai Assam Prawn & Ginger Noodle Stir-Fry
with Baby Broccoli & Peanuts
This week's special ingredient is Tamarind Seasoning - a tangy, slightly sweet blend made from tamarind, this seasoning enhances dishes with its unique balance of sweet and sour flavours. Commonly used in Indian, Thai and Mexican cuisines, add it to tonight’s dinner for a bold and fruity kick!
We’ve replaced the broccoli in this recipe with baby broccoli due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Garlic Paste
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
Sweet Chilli Sauce
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Sesame Oil Blend
(Contains: Sesame;)
1 packet
Ginger Paste
1 sachet
Tamarind Seasoning
1
Lime
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Asian Greens
1
Baby Broccoli
1
Capsicum
Not included in your delivery
1 drizzle
olive oil
¼ 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, 4-5 minutes.
• Drain, rinse and set aside.
• Meanwhile, slice lime into wedges.
• Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways.
• Roughly chop Asian greens and capsicum.
• 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 plate and cover to keep warm.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook baby broccoli and capsicum, tossing until tender, 5-6 minutes.
• Add Asian greens, tamarind seasoning, sesame oil blend, garlic paste and ginger paste and cook until fragrant, 1 minute.
• Add cooked egg 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!
