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Soy and Chilli Prawns

Soy and Chilli Prawns

with Teriyaki Veg, Noodles and Peanuts

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This delicious Soy and Chilli Prawns has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 650 calories
Allergens:PeanutCereals containing glutenSoyaCrustaceansEgg

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Bell Pepper

½ unit(s)

Lime

2 unit(s)

Spring Onion

2 unit(s)

Garlic Clove

25 grams

Salted Peanuts

(ContainsPeanut)

1 pinch

Chilli Flakes

25 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

150 grams

King Prawns

(ContainsCrustaceans)

2 pack(s)

Egg Noodle Nest

(ContainsCereals containing gluten, Egg)

120 grams

Coleslaw Mix

100 grams

Teriyaki Sauce

(ContainsSoya)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Marinade

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2322 kJ
Energy (kcal)555 kcal
Fat13.2 g
of which saturates2.3 g
Carbohydrate79.3 g
of which sugars25.6 g
Protein28.5 g
Salt6.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Zester
Garlic Press
Bowl
Colander
Frying Pan
Wok
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Zest and halve the lime. Trim and thinly slice the spring onions. Peel and grate the garlic (or use a garlic press).
Roughly chop the peanuts.

2

Put the chilli flakes (use less if you don't like too much heat), lime zest, olive oil for the marinade (see ingredients for amount), half the garlic and half the soy sauce in a medium bowl. Squeeze in some lime juice and stir to combine.
Add the prawns to the bowl and turn to coat well in the marinade. IMPORTANT: Wash your hands and equipment after handling raw prawns.

3

When your pan of water is boiling, add the noodles and bring back to the boil. Cook until tender, 4 mins.
Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

4

Meanwhile, heat a drizzle of oil in a large frying pan or wok on high heat. When the oil is hot, add the sliced pepper and stir-fry until starting to soften, 2-3 mins.
Add the coleslaw mix and stir-fry until tender, 2-3 mins. Stir in the remaining garlic and fry until fragrant, 30 secs.
Add the teriyaki sauce, water for the sauce (see ingredients for amount) and remaining soy sauce, then stir together well. Bring to the boil, then remove from the heat whilst you cook the prawns.

5

Heat another frying pan on medium-high heat (no oil).
Once hot, add the prawns and their marinade and cook for 3-4 mins. Once cooked, remove from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

6

Add the cooked noodles to the veg and toss to coat in the sauce. Warm through for 1-2 mins, then divide between your bowls.
Top with the prawns and any remaining marinade from the pan. Finish with a scattering of the peanuts, spring onion and any remaining chilli flakes (if you want a bit more heat).
Cut any remaining lime into wedges and serve alongside for squeezing over. Enjoy!