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Sticky Thai Style King Prawn Noodles
Sticky Thai Style King Prawn Noodles

Sticky Thai Style King Prawn Noodles

with Mangetout, Mushrooms and Coriander

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This delicious Sticky Thai Style King Prawn Noodles has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Spicy
Allergens:
Egg
•Gluten
•Sesamzaad
•Soja
•Jordnødder
•Crustaceans

The quantities provided above are averages only.

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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

2 nest(s)

Egg Noodle Nest

(Contains: Egg, Gluten)

1 unit(s)

Bell Pepper

(May contain traces of: Sellerie)

1 unit(s)

Lime

2 unit(s)

Garlic Clove**

1 bunch(es)

Coriander

180 grams

Sliced Mushrooms

1 sachet(s)

Thai Style Spice Blend

(Contains: Sesamzaad)

25 milliliter(s)

Soy Sauce

(Contains: Gluten, Soja)

50 grams

Ketjap Manis

(Contains: Soja)

80 grams

Mangetout

25 grams

Salted Peanuts

(Contains: Jordnødder May contain traces of: Schalenfrüchte)

150 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2054 kJ
Energy (kcal)491 kcal
Fat8.8 g
of which saturates2 g
Carbohydrate77 g
of which sugars21.6 g
Dietary Fibre8.6 g
Protein26.5 g
Salt6.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Large Saucepan
•Garlic Press
•Large Frying Pan

Instructions

Cook the Noodles
1

a) Bring a large saucepan of water to the boil with 1/4 tsp salt.

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.

Prep Time
2

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Quarter the lime. Peel and grate the garlic (or use a garlic press).

c) Roughly chop the coriander (stalks and all).

Get Stir-Frying
3

a) Heat a drizzle of oil in a large frying pan on high heat. Drain the prawns.

b) Once hot, add the prawns, sliced pepper and sliced mushrooms. Fry until slightly charred and soft, 5-6 mins. Continue to stir while it cooks. Season with salt and pepper.

c) Add the garlic and Thai style spice blend (add less if you'd prefer things milder) to the pan. Cook until fragrant, 1 min.IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Sauce Things Up
4

a) Add the soy sauce, ketjap manis and water for the sauce (see pantry for amount) to the veg. 

b) Stir together, then add the mangetout and cook until the sauce has thickened slightly, 2-3 mins.

Finishing Touches
5

a) Stir the cooked noodles through the fragrant sauce and toss until well combined.

b) Taste and season with salt and pepper.

Serve Up
6

a) Share the sticky Thai style noodles between your bowls. 

b) Sprinkle over the peanuts and coriander.

c) Squeeze over some lime juice to finish. 

Enjoy! 

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