Soy and Chilli Prawns
with Teriyaki Veg, Noodles and Peanuts
This delicious Soy and Chilli Prawns has been expertly designed by our chefs as a lighter option to help with 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
1
Bell Pepper
(May contain Celery)
½
Lime
2
Spring Onion
2
Garlic Clove
25
Salted Peanuts
(Contains Peanut May contain Nuts)
1
Chilli Flakes
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
150
King Prawns
(Contains Crustaceans)
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
120
Coleslaw Mix
100
Teriyaki Sauce
(Contains Soya)
Not included in your delivery
75
Water for the Sauce
1
Olive Oil for the Marinade
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Zest and halve the lime. Trim and thinly slice the spring onions. Peel and grate the garlic (or use a garlic press).
Roughly chop the peanuts.
Put the chilli flakes (use less if you don't like too much heat), lime zest, olive oil for the marinade (see ingredients for amount), half the garlic and half the soy sauce in a medium bowl. Squeeze in some lime juice and stir to combine.
Add the prawns to the bowl and turn to coat well in the marinade. IMPORTANT: Wash your hands and equipment after handling raw prawns.
When your pan of water is boiling, add the noodles and bring back to the boil. Cook until tender, 4 mins.
Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.
Meanwhile, heat a drizzle of oil in a large frying pan or wok on high heat. When the oil is hot, add the sliced pepper and stir-fry until starting to soften, 2-3 mins.
Add the coleslaw mix and stir-fry until tender, 2-3 mins. Stir in the remaining garlic and fry until fragrant, 30 secs.
Add the teriyaki sauce, water for the sauce (see ingredients for amount) and remaining soy sauce, then stir together well. Bring to the boil, then remove from the heat whilst you cook the prawns.
Heat another frying pan on medium-high heat (no oil).
Once hot, add the prawns and their marinade and cook for 3-4 mins. Once cooked, remove from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Add the cooked noodles to the veg and toss to coat in the sauce. Warm through for 1-2 mins, then divide between your bowls.
Top with the prawns and any remaining marinade from the pan. Finish with a scattering of the peanuts, spring onion and any remaining chilli flakes (if you want a bit more heat).
Cut any remaining lime into wedges and serve alongside for squeezing over. Enjoy!
