Sweet Chilli and Peanut Prawn Noodles
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Sweet Chilli and Peanut Prawn Noodles

Sweet Chilli and Peanut Prawn Noodles

with Mushrooms and Carrots

This delicious Sweet Chilli and Peanut Prawn Noodles has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Calorie Smart
High Protein
New
Allergens:
Egg
Cereals containing gluten
Crustaceans
Peanut
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 Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

1 unit(s)

Carrot

150 grams

King Prawns

(Contains Crustaceans)

120 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

25 grams

Ketjap Manis

(Contains Soya)

48 grams

Sweet Chilli Sauce

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

1 unit(s)

Lime

Not included in your delivery

125 milliliter(s)

Boiled Water for the Sauce

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Nutritional information

Energy (kJ)2034 kJ
Energy (kcal)486 kcal
Fat10.1 g
of which saturates2.3 g
Carbohydrate73.2 g
of which sugars22.8 g
Protein25.5 g
Salt5.57 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Large Saucepan
Kettle
Large Frying Pan
Measuring Jug
Garlic Press

Instructions

Boil the Noodles
1

a) Bring a large saucepan of water to the boil with 1/2 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.

Prep Time
2

a) Meanwhile, boil a half-full kettle for the sauce.

b) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1/2 cm thick.

c) Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Get Frying
3

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

b) Once hot, add the prawns, carrot and mushrooms. Fry, stirring occasionally, for 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Sauce Time
4

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) In a measuring jug, mix together the peanut butter and boiled water for the sauce (see pantry for amount) until smooth. Once smooth, stir in the ketjap manis, sweet chilli and soy sauce and mix until well combined.

c) Add the garlic to the pan and fry until fragrant, 1 min.

d) Pour in the sauce and bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

Final Touches
5

a) Meanwhile, cut the lime into wedges.

b) Stir the cooked noodles into the pan until coated in the sauce. Add a squeeze of lime juice and stir to combine.

c) Taste and add more salt, pepper or lime juice if needed.

d) Add a splash of water if it's a little too thick.

Serve
6

a) Share the sweet chilli and peanut prawn noodles between your serving bowls.

b) Serve with any remaining lime wedges for squeezing over.

Enjoy!