Sweet and Sticky King Prawn Noodles
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sweet and Sticky King Prawn Noodles

Sweet and Sticky King Prawn Noodles

with Bell Pepper, Mushrooms and Sugar Snap Peas

A customer favourite, this Sweet and Sticky King Prawn Noodles is a tried-and-tested recipe that always wins with a crowd.

Tags:
Family Friendly
Under 650 calories
Allergens:
Crustaceans
Egg
Cereals containing gluten
Soya

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.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

80 grams

Sugar Snap Peas

1 unit(s)

Spring Onion

2 unit(s)

Garlic Clove

150 grams

King Prawns

(Contains Crustaceans)

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

80 grams

Sliced Mushrooms

50 grams

Ketjap Manis

(Contains Soya)

30 milliliter(s)

Rice Vinegar

10 grams

Cornflour

Not included in your delivery

2 tbsp

Tomato Ketchup

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

sideBannerName

Nutritional information

Energy (kJ)1816 kJ
Energy (kcal)434 kcal
Fat1.9 g
of which saturates0.7 g
Carbohydrate81.7 g
of which sugars26.7 g
Protein21.2 g
Salt4.43 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Sieve
Large Frying Pan
Measuring Jug

Instructions

Get Prepped
1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.

Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Slice the sugar snap peas in half lengthways. Trim and thinly slice the spring onion.

Peel and grate the garlic (or use a garlic press). Drain the prawns.  IMPORTANT: Wash your hands and equipment after handling raw prawns.

Cook the Noodles
2

Once boiling, add the noodles to the pan of boiling water. Cook until tender, 4 mins. 

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Start the Stir-Fry
3

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the mushrooms, season with salt and pepper and fry, stirring occasionally, until starting to brown 4-5 mins.

Stir in the prawns and sliced pepper, adding a drizzle of more oil if needed. 

Fry until the prawns are cooked and the veg is starting to soften, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Make the Sauce
4

While everything cooks, in a measuring jug, combine the ketjap manis, rice vinegar and cornflour. Mix well until smooth.

Next, add the ketchup, sugar and water for the sauce (see pantry for all three amounts). Season with salt and pepper and mix until well combined.

Sauce Things Up
5

Once your prawns and veg are cooked, add the sugar snaps and garlic and fry, 1 min more. 

Lower the heat to medium, then add the ketjap manis, rice vinegar, ketchup, sugar and water for the sauce (see pantry for all three amounts). Stir to combine and simmer until the sauce has reduced slightly, 2-3 mins. 

Remove from the heat, then taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

Finish and Serve
6

Add the cooked noodles to the prawn stir-fry and toss to coat well in the sauce.

Share the sticky prawn noodles between your bowls. Sprinkle over the spring onion to finish.

Enjoy!