Sweet and Sticky King Prawn Noodles
with Bell Pepper, Mushrooms and Sugar Snap Peas
A customer favourite, this Sweet and Sticky King Prawn Noodles is a tried-and-tested recipe that always wins with a crowd.
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
Sugar Snap Peas
1 unit(s)
Spring Onion
2 unit(s)
Garlic Clove
150 grams
King Prawns
(Contains Crustaceans)
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
80 grams
Sliced Mushrooms
50 grams
Ketjap Manis
(Contains Soya)
30 milliliter(s)
Rice Vinegar
10 grams
Cornflour
Not included in your delivery
2 tbsp
Tomato Ketchup
1 tsp
Sugar for the Sauce
100 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.
Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Slice the sugar snap peas in half lengthways. Trim and thinly slice the spring onion.
Peel and grate the garlic (or use a garlic press). Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Once boiling, add the noodles to the pan of boiling water. Cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the mushrooms, season with salt and pepper and fry, stirring occasionally, until starting to brown 4-5 mins.
Stir in the prawns and sliced pepper, adding a drizzle of more oil if needed.
Fry until the prawns are cooked and the veg is starting to soften, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
While everything cooks, in a measuring jug, combine the ketjap manis, rice vinegar and cornflour. Mix well until smooth.
Once smooth, add the ketchup, sugar and water for the sauce (see pantry for all three amounts). Season with salt and pepper and mix until well combined.
Once your prawns and veg are cooked, add the sugar snaps and garlic and fry, 1 min more.
Lower the heat to medium, then add the sticky sauce. Stir to combine and simmer until the sauce has reduced slightly, 2-3 mins.
Remove from the heat, then taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
Add the cooked noodles to the prawn stir-fry and toss to coat well in the sauce.
Share the sticky prawn noodles between your bowls. Sprinkle over the spring onion to finish.
Enjoy!
