Fragrant King Prawn and Veg Noodle Stir-Fry
with Mushrooms, Tenderstem® and Cashews
Looking for a quick and tasty midweek dinner option? Try cooking up our Fragrant King Prawn and Veg Noodle Stir-Fry in just 20 minutes for a delicious and speedy meal.
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
1 unit(s)
Bell Pepper
(May contain Celery)
80 grams
Tenderstem Broccoli
1 unit(s)
Lime
40 grams
Cashew Nuts
(Contains Nuts May contain Sesame, Nuts, Peanut)
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
120 grams
Sliced Mushrooms
15 grams
Ginger, Garlic & Lemongrass Puree
100 grams
Bulgogi Sauce
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
150 grams
King Prawns
(Contains Crustaceans)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips. Cut the Tenderstem® into thirds.
c) Cut the lime into wedges.
a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
b) When boiling, add the noodles and broccoli 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.
a) While the noodles cook, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the sliced mushrooms and pepper. Season with salt and pepper. Stir-fry until starting to soften, 6-8 mins.
a) Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
b) Stir the prawns and ginger, garlic & lemongrass puree into the pan and cook for 1 min more.
c) Add the soy sauce, bulgogi, and water for the sauce (see pantry for amount) to the pan.
a) Stir to combine and simmer until slightly thickened, 2-3 mins.
b) Add the cooked noodles and a good squeeze of lime juice from a lime wedge to the pan. Toss to coat in the sauce, 1 min. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
a) When ready, share your prawn and veg stir-fry between your serving bowls.
b) Scatter over the cashews and serve with any remaining lime wedges for squeezing over.
Enjoy!
