Speedy Hot Sauce King Prawn Udon Noodles
with Stir-Fried Veg
Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Sriracha King Prawn Udon Noodles in just 20-25 minutes for a delicious and speedy meal.
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
80 grams
Green Beans
225 grams
King Prawns
(Contains Crustaceans)
2 unit(s)
Garlic Clove
120 grams
Coleslaw Mix
220 grams
Udon Noodles
(Contains Cereals containing gluten)
50 grams
Ketjap Manis
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Honey
30 grams
Hot Sauce
Nutritional information
Utensils
Instructions
a) Trim and halve the green beans. Drain the prawns.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the prawns and beans to the pan and season with salt and pepper.
a) Stir-fry the prawns for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
a) Once the chicken is cooked, add the garlic and coleslaw mix. Stir-fry for 1 min.
b) Add the udon noodles to the pan. Toss to coat, using a fork to gently separate them.
c) Simmer until piping hot, 1-2 mins.
a) Add the ketjap, soy and honey to the noodles.
b) Toss together so everything's evenly coated in the sauce.
c) Stir-fry until piping hot, 1 min. Add a splash of water if you feel it needs it. Season with salt and pepper.
a) Share the noodles between your serving bowls and drizzle over the hot sauce (add less if you'd prefer things milder) to finish.
Enjoy!
