King Prawn and Mushroom Red Thai Inspired Noodles
with Tenderstem® Broccoli, Coriander and Peanuts
Looking for a taste of everyday luxury? These King Prawn and Mushroom Red Thai Inspired Noodles are our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
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)
Coriander
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: 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
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.
Meanwhile, cut the Tenderstem® broccoli into thirds. Trim the pak choi, then thinly slice widthways. Thinly slice the mushrooms.
Peel and grate the garlic (or use a garlic press).
Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
When boiling, add the noodles and 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.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
Once hot, 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.
Meanwhile, roughly chop the coriander (stalks and all). Crush the peanuts in the unopened sachet using a rolling pin.
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.
Once the sauce has thickened, add the cooked noodles and broccoli to the pan. Toss to coat in the sauce.
Simmer until piping hot, 1-2 mins.
Remove from the heat, then stir through half the coriander.
Share your ultimate king prawn and mushroom noodles between your bowls.
Garnish with the peanuts and remaining coriander.
Enjoy!
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