Bulgogi King Prawn Noodles
with Lime, Green Beans and Carrot
A popular Korean condiment, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of black bean puree, brown sugar and pear puree. Here, we're using it to coat egg noodles and juicy king prawns for a stir-fry style dish that's perfect for a balanced lifestyle.
The quantities provided above are averages only.
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.
Ingredients
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
80 grams
Green Beans
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
1 unit(s)
Lime
150 grams
King Prawns
(Contains Crustaceans)
150 grams
Bulgogi Sauce
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 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, trim the green beans, then cut into thirds.
Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways into pieces about 1/2 cm thick.
Peel and grate the garlic (or use a garlic press). Zest the lime, then cut into wedges.
Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the green beans and carrots, stir-fry until tender, 4-5 mins.
Stir in the garlic and stir-fry until fragrant, 30 secs.
Stir the bulgogi, soy sauce and water for the sauce (see pantry for amount) into the veg, then bring to the boil.
Stir in the prawns and cook for another 5-6 mins until the veg is tender and the prawns are cooked through. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
Once the prawns are cooked, add the noodles and a squeeze of lime juice to the sauce.
Toss to coat the noodles in the sauce, stirring frequently until everything is piping hot, 1-2 mins.
Taste and add more salt, pepper and lime juice if needed. Add a splash of water if you feel it needs it.
Share the bulgogi prawn noodles between your bowls.
Sprinkle over the lime zest and serve any remaining lime wedges alongside for squeezing over.
Enjoy!
