Sweet and Sour Prawns
with Noodles
Calories
:
87 kcalProtein
:
3g proteinTotal
:
20 minutesDifficulty
:
Medium Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
1 unit(s)
Bell Pepper
120 grams
King Prawns
50 grams
Sweet & Sour Sauce
2 unit(s)
Egg Noodle Nest
1 tin(s)
Pineapple Rings
10 grams
Cornflour
15 milliliter(s)
Rice Vinegar
10 grams
Sweet & Sour Garnish
150 grams
Mangetout
Not included in your delivery
70 milliliter(s)
Water for the Sauce
Instructions
1
- Bring a large saucepan of water to the boil for the noodles.
- Halve the red pepper, discard the core and seeds and slice thinly.
- Drain the pineapple, reserving the juice. Chop the pineapple into small chunks.
2
- Heat a splash of oil in a large frying pan or wok over medium high heat.
- Add the red peppers and stir-fry until softened, 2-3 mins.
- Sprinkle over the cornflour and cook, stirring, for 1 minute.
3
- Add the prawns, mange-tout and pineapple chunks, stir to combine.
- Stir in the sweet and sour paste, garnish, rice vinegar, 2 tbsp pineapple juice per person and the water (amount specified in the ingredient list).
- Simmer until thickened and glossy and the prawns are cooked through, 3-4 mins. Tip: The prawns are cooked when no longer pink in the middle.
4
- Meanwhile, add the egg noodles to the saucepan of boiling water and cook for 4 mins.
- Drain in a sieve.
5
- Add the cooked noodles to the sweet and sour prawns and toss to combine.
6
- Taste for seasoning then serve in bowls. Enjoy!
