Sweet and Sour Prawns
with Noodles
Calories
:
87 kcalProtein
:
3g proteinTotal
:
20 minutesDifficulty
:
MediumProduced 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
Nutrition Values
Energy (kJ)366 kJ
Energy (kcal)87 kcal
Fat0.2 g
Carbohydrate17.6 g
of which sugars11 g
Dietary Fibre3.8 g
Protein3 g
Salt0.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
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!
