Lunar Longevity Prawn Noodles
with Portobello Mushrooms, Spring Onion and Crispy Onions
Longevity noodles symbolise a long and prosperous life, often found at celebratory Chinese banquets. Traditions dictate that these noodles can't be cut by the chef and each strand needs to be eaten whole - no breaking it before you eat it or you'll risk bad luck!
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
2 unit(s)
Portobello Mushrooms
160 grams
Green Beans
2 unit(s)
Spring Onion
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
15 grams
Ginger Puree
50 grams
Ketjap Manis
(Contains: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
1 sachet(s)
Crispy Onions
(Contains: Wheat, Cereals containing gluten)
15 grams
Sriracha Sauce
150 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
1 tbsp
Honey
75 milliliter(s)
Water for the Sauce
Utensils
Instructions
a) Boil a full kettle for the noodles.
b) Meanwhile, thinly slice the mushrooms. Trim the green beans, then cut into thirds.
c) Trim and thinly slice the spring onions.
a) Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring to the boil. Once boiling, add the noodles and green beans.
b) Cook until the noodles are cooked and the beans are tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together.
a) Heat a drizzle of oil in a large frying pan on high heat. Drain the prawns.
b) Once hot, add the prawns and mushrooms to the pan and season with salt and pepper.
c) Cook until golden, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
a) Once the mushrooms are golden, add the ginger puree and the white parts of the spring onions to the mushrooms.
b) Stir-fry until fragrant, 1 min.
c) Stir the ketjap manis, soy sauce, honey and water for the sauce (see pantry for amount) into the pan.
d) Bring to the boil and simmer until the sauce is reduced slightly, 2-3 mins.
a) Add the cooked noodles, sesame oil and beans to the mushroom pan.
b) Toss to coat and simmer until piping hot, 1-2 mins.
c) Add a splash of water if you feel it needs it.
a) Share the noodles between your bowls.
b) Drizzle over the sriracha and scatter over the remaining spring onion.
c) Sprinkle over the crispy onions to finish.
Enjoy!
