Bulgogi Prawns
with Stir-fried Udon
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
80 grams
Mangetout
60 grams
Baby Corn
1 unit(s)
Pak Choi
1 unit(s)
Spring Onion
1 bunch(es)
Coriander
½ unit(s)
Lime
150 grams
King Prawns
(Contains Crustaceans)
300 grams
Udon Noodles
(Contains Cereals containing gluten)
75 grams
Bulgogi Sauce
(Contains Soya)
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
Nutritional information
Instructions
a) Halve the mangetout widthways.b) Chop the baby corn into 1cm pieces.c) Trim the bok choy then thinly slice widthways.d) Trim the spring onions then slice thinly.e) Roughly chop the coriander (stalks and all).f) Cut the lime into wedges.
a) Heat a drizzle of oil on a high heat in a large frying pan (or a wok if you have one) b) When hot add the prawns, mange tout, baby corn, bok choy and spring onion.c) Stir-fry until the prawns are cooked and the veg is tender, 3-4 mins.d) IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.e) Add the udon noodles and break them up with a spatula.f) Add the Bulgogi sauce and mix well, cook for 1-2 mins ensuring it's piping hot
a) Share the bulgogi prawn noodles between your bowls.b) Sprinkle over the coriander and peanutsc) Serve a lime wedge alongside to squeeze over.d) Enjoy!
