Sticky Thai Style Veg and King Prawn Noodles
with Mangetout, Mushrooms and Coriander
Looking for a quick and tasty midweek dinner option? Try cooking up our Sticky Thai Style Veg and King Prawn Noodles in just 20 minutes for a delicious and speedy meal.
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: Egg, Cereals containing gluten)
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
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: Sesame)
25 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
50 grams
Ketjap Manis
(Contains: Soya)
80 grams
Mangetout
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts)
150 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/4 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, 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).
a) Heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
b) Once hot, add the sliced pepper, sliced mushrooms and prawns. Fry until the prawns are cooked through and the veg has softened, 4-5 mins. Continue to stir while it cooks. Season with salt and pepper. Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
c) Add the garlic and Thai style spice blend to the pan. Cook until fragrant, 1 min.
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.
a) Stir the cooked noodles through the fragrant sauce and toss until well combined.
b) Taste and season with salt and pepper.
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!
