Fragrant King Prawn and Veg Noodle Stir-Fry
with Mushrooms, Tenderstem® and Cashews
Looking for a quick and tasty midweek dinner option? Try cooking up our Fragrant King Prawn and Veg Noodle Stir-Fry in just 20 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
80 grams
Tenderstem® Broccoli
1 unit(s)
Lime
40 grams
Cashew Nuts
(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)
125 grams
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
120 grams
Sliced Mushrooms
15 grams
Ginger, Garlic & Lemongrass Puree
100 grams
Bulgogi Sauce
(Contains: Soya)
25 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
150 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Utensils
Instructions
a) Boil a half-full kettle.
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips. Cut the Tenderstem® into thirds.
c) Cut the lime into wedges.
a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
b) When boiling, add the noodles and broccoli to the water and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) While the noodles cook, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the sliced mushrooms and pepper. Season with salt and pepper. Stir-fry until starting to soften, 6-8 mins.
a) Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
b) Stir the prawns and ginger, garlic & lemongrass puree into the pan and cook for 1 min more.
c) Add the soy sauce, bulgogi, and water for the sauce (see pantry for amount) to the pan.
a) Stir to combine and simmer until slightly thickened, 2-3 mins.
b) Add the cooked noodles and a good squeeze of lime juice from a lime wedge to the pan. Toss to coat in the sauce, 1 min. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
a) When ready, share your prawn and veg stir-fry between your serving bowls.
b) Scatter over the cashews and serve with any remaining lime wedges for squeezing over.
Enjoy!
