Kung Pao Prawn Noodles
with Green Beans and Onion
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.
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
Chinese Five Spice
(Contains Cereals containing gluten, Soya)
Not included in your delivery
Bring a large saucepan of water to the boil with 0.25 tsp salt for the noodles.
Peel and grate the garlic (or use a garlic press).
Halve, peel and chop the onion into small pieces.
Trim the green beans and cut into thirds.
When boiling, add the noodles and green beans to the water and cook until tender, 4 mins.
Once the noodles and green beans are cooked, drain in a sieve and run under cold water to stop them sticking together.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.
Add the garlic and Chinese 5 spice and fry for 1 min more.
Stir through the Szechuan paste, soy sauce, rice vinegar, tomato ketchup, honey, and water (see pantry for all three amounts).
Simmer until thickened slightly, 1-2 mins.
Drain the prawns then stir into the sauce and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.The prawns are cooked when pink on the outside and opaque in the middle.
Stir in the noodles and green beans. Toss to coat in the sauce. Add a splash of water if you feel it needs it.
Share the noodles between your serving bowls.
Sprinkle over the chilli flakes.