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King Prawn and Mushroom Red Thai Inspired Noodles

King Prawn and Mushroom Red Thai Inspired Noodles

with Tenderstem® Broccoli, Coriander and Peanuts

Recipe Development Team
Recipe Development TeamPublished on April 04, 2024
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Tags:
Pescatarian
•New
Allergens:
Crustaceans
•Wheat
•Cereals containing gluten
•Egg
•Peanut
•Soya

The quantities provided above are averages only.

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.

Total30 minutes
Active 25 minutes
DifficultyEasy

Ingredients

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: Wheat, Cereals containing gluten, Egg)

1 bunch(es)

Coriander**

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Almonds, Macadamia Nuts, Pecan Nuts, Cashew nuts, Nuts, Sesame, Hazelnuts, Pistachio nuts, Brazil nuts)

15 grams

Ginger Puree

50 grams

Red Thai Style Paste

50 grams

Ketjap Manis

(Contains: Soya)

15 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2236 kJ
Energy (kcal)534 kcal
Fat12.7 g
of which saturates2.2 g
Carbohydrate74.1 g
of which sugars20.5 g
Dietary Fibre8.1 g
Protein28 g
Salt6.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Sieve
•Knife
•Large Saucepan
•Medium Saucepan
•Large Frying Pan
•Rolling Pin

Cooking Instructions and Tips

1

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.

2

When boiling, add the noodles and chopped broccoli 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.

3

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. 

Reduce the heat to medium-high and 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.

4

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.

5

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.

6

Share the noodles between your bowls. 

Garnish with the peanuts and remaining coriander.

Enjoy!

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