King Prawn and Mushroom Red Thai Inspired Noodles
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King Prawn and Mushroom Red Thai Inspired Noodles

Tenderstem® Broccoli, Coriander and Peanuts

Cereals containing gluten

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.

Preparation Time30 minutes
Cooking time25 minutes


serving amount

80 grams

Tenderstem Broccoli

1 unit(s)

Pak Choi

2 unit(s)

Portobello Mushrooms

2 unit(s)

Garlic Clove

150 grams

King Prawns

(Contains Crustaceans)

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

1 bunch(es)


25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

15 grams

Ginger Puree

50 grams

Red Thai Style Paste

50 grams

Ketjap Manis

(Contains Soya)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2209 kJ
Energy (kcal)528 kcal
Fat12.8 g
of which saturates2.3 g
Carbohydrate74.3 g
of which sugars20.4 g
Protein26.7 g
Salt6.82 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Medium Saucepan
Large Frying Pan
Rolling Pin



Bring a large saucepan of water to the boil with 0.5 tsp salt for the noodles.

Meanwhile, cut the Tenderstem® broccoli into thirds. 

Trim the pak choi, then thinly slice widthways. Thinly slice the mushrooms.

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.


When boiling, add the noodles to the water and bring back to the boil. Cook until tender, 4 mins. 

Once cooked, drain in a sieve and run under cold water to stop them sticking together.


Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Add the mushrooms to the pan and season with salt and pepper. 

Cook, stirring, until starting to soften, 3-4 mins. 

Add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.


Meanwhile, roughly chop the coriander (stalks and all). Crush the peanuts in the unopened sachet using a rolling pin.

Lower the heat, then add the garlic, pak choi, ginger puree and red Thai style paste to the prawn pan. Cook until fragrant, 2-3 mins. 

Stir in the ketjap manis, soy sauce and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened slightly, 2-3 mins.


Add the cooked noodles to the pan and toss to coat in the sauce. 

Simmer until piping hot, 1-2 mins. Remove from the heat, then stir through half the coriander.


Share the noodles between your bowls. 

Garnish with the peanuts and remaining coriander.