Thai-Style Double Prawn & Chilli Jam Noodles
with Asian Greens
- Gluten
- Molluscs
- Wheat
- Soy
- Fish
- Crustaceans
Sweet chilli sauce is a welcome addition to the juicy, ginger-spiked prawns in this dish that delivers the Thai food vibes. Flat noodles and wilted Asian greens are all you need to soak up all the saucy goodness. Unfortunately, this week's Flat noodles was in short supply, so we've replaced it with Udon noodles. Don't worry, the recipe will be just as delicious!
Ingredients
1 bunch
spring onion
3 clove
garlic
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
fish sauce & rice vinegar mix
(Contains: Fish)
1 packet
udon noodles
(Contains: Gluten, Wheat)
2 packet
prawns
(Contains: Crustaceans)
1 packet
ginger paste
1 packet
sweet chilli sauce
1
carrot
1 bag
Asian greens
Not included in your delivery
1
olive oil
1.5 tbs
soy sauce
(Contains: Gluten, Soy)
2 tbs
water
Utensils
Cooking Steps
ā¢ Boil the kettle. ā¢ Roughly chop Asian greens and spring onion. Finely chop garlic. Thinly slice carrot into half-moons. ā¢ In a small bowl, combine oyster sauce, sweet chilli sauce, soy sauce, fish sauce & rice vinegar mix and the water.
TIP: Add less fish sauce if you're not a fan of it!
ā¢ Half-fill a medium saucepan with boiling water. ā¢ Add flat noodles and cook over medium-high heat until tender, 3-4 minutes. In last minute of cook time, gently stir noodles with a fork to separate. ā¢ Drain and rinse noodles, then return to saucepan.
ā¢ In a large frying pan, heat a drizzle of olive oil over medium-high heat. ā¢ Cook prawns and carrot in batches, tossing, until just pink and starting to curl up, 2-3 minutes. ā¢ Return all prawns and carrot to the pan, then add ginger paste, garlic, Asian greens and spring onion. Cook, tossing, until fragrant and wilted, 1-2 minutes. ā¢ Add cooked noodles and sweet chilli mixture. Toss to combine, then remove from heat.
ā¢ Divide Thai-style double prawn and sweet chilli noodles between bowls. Enjoy!
