Peanut and Double Prawn Noodle Stir-Fry
with Mushrooms and Carrots
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Peanut and Double Prawn Noodle Stir-Fry will be on your table in less than 25 minutes.
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
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
1 unit(s)
Carrot
300 grams
King Prawns
(Contains: Crustaceans)
120 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
40 grams
Ketjap Manis
(Contains: Soya)
32 grams
Sweet Chilli Sauce
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 unit(s)
Lime
Not included in your delivery
150 milliliter(s)
Boiled Water for the Sauce
Utensils
Instructions
a) Bring a large saucepan of water to the boil with ½ tsp salt for the noodles.
b) When boiling, add the noodles to the water and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Meanwhile, boil a half-full kettle for the sauce.
b) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.
c) Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the carrot and mushrooms. Fry, stirring occasionally, 5-6 mins.
c) Meanwhile, peel and grate the garlic (or use a garlic press).
a) In a measuring jug, mix together the peanut butter and boiled water for the sauce (see pantry for amount) until smooth. Once smooth, stir in the ketjap manis, sweet chilli and soy sauce and mix until well combined.
b) Add the garlic to the pan and fry until fragrant, 1 min.
c) Pour in the sauce and bring to the boil, then stir in the prawns.
d) Cook for 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
a) Meanwhile, cut the lime into wedges.
b) Stir the cooked noodles into the pan until coated in the sauce. Add a squeeze of lime juice and stir to combine.
c) Taste and add more salt, pepper and lime juice if needed.
d) Add a splash of water if it's a little too thick.
a) Share the peanut and prawn noodles between your serving bowls.
b) Serve with any remaining lime wedges for squeezing over.
