Quick Peanut Pork, Prawn & Konjac Noodles
with Veggie Stir-Fry
With a similar texture to rice noodles but fewer carbs, konjac noodles work wonders in this speedy and flavoursome dish. To honour this delish ingredient, we've also treated you to a peanutty Thai sauce, which coats juicy pork mince, prawns and slippery noodles wonderfully.
We’ve replaced the green beans in this recipe with Asian greens due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
carrot
1
zucchini
1 packet
Asian greens
1 packet
konjac noodles
1 packet
peanut butter
(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
pork mince
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
pinch
chilli flakes
1 packet
peeled prawns
(Contains Crustacean;)
Not included in your delivery
olive oil
¼ cup
water
½ tbs
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
½ tbs
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Thinly slice carrot and zucchini into half-moons. • Roughly chop Asian greens. • Drain and rinse konjac noodles. • In a small bowl, combine peanut butter, oyster sauce, the water, brown sugar and vinegar, until smooth.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot, zucchini and green beans, tossing, until tender, 4-5 minutes. Season with salt and pepper and transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Increase heat to high. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, return veggies and prawns to pan and sauce mixture, stirring, until slightly reduced, 1 minute. • Remove pan from heat and add konjac noodles, tossing, until combined.
• Divide Thai-style peanut pork, prawn and veggie stir-fry between bowls. • Top with chilli flakes (if using) to serve. Enjoy!