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

with Mushrooms and Carrots

Under 650 calories
Cereals containing gluten

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


serving amount

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

1 unit(s)


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)


Not included in your delivery

125 milliliter(s)

Boiled Water for the Sauce


Nutritional information

Energy (kJ)2128 kJ
Energy (kcal)509 kcal
Fat10.5 g
of which saturates2.4 g
Carbohydrate77.2 g
of which sugars23.2 g
Protein28.4 g
Salt5.37 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Chopping Board
Large Frying Pan
Measuring Jug



Bring a large saucepan of water to the boil with 0.25 tsp salt for the noodles.

When boiling, add the noodles to the water and cook until tender, 4 mins.

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


Meanwhile, boil a half-full kettle.

Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 0.5cm thick.

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


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

Once hot, add the prawns, carrot and mushrooms. Season with salt and pepper and fry, stirring occassionally, for 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.


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

In a jug, use a fork to mix together the peanut butter and boiled water for the sauce (see pantry for amount) until combined and smooth. Stir in the ketjap, sweet chilli and soy sauce.

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

Pour in the sauce from the jug. Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins. Season with salt and pepper.


Meanwhile, cut the lime into wedges.

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

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

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


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

Serve with any remaining lime wedges for squeezing over.