Sweet and Sticky Prawn Noodles
with Bell Pepper, Mushrooms and Sugar Snap Peas
Sweeter and thicker than soy sauce, ketjap manis is typically used in Indonesian cuisine. This condiment is a staple in our Asian style recipes and you can find it in anything from larb style salads to fried rice and noodle dishes.
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)
1 unit(s)
Bell Pepper
(May contain Celery)
80 grams
Sliced Mushrooms
150 grams
King Prawns
(Contains Crustaceans)
80 grams
Sugar Snap Peas
1 unit(s)
Spring Onion
2 unit(s)
Garlic Clove
10 grams
Cornflour
50 grams
Ketjap Manis
(Contains Soya)
30 milliliter(s)
Rice Vinegar
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 0.25 tsp salt for the noodles.
Halve the bell pepper and discard the core and seeds. Slice into thin strips, then chop into thirds.
Halve the sugar snap peas lengthways. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).
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.
While the noodles cook, 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. Meanwhile drain the prawns.
Next, drizzle a bit more oil and add the prawns and sliced pepper.
Fry until the prawns are cooked and the veg is starting to soften, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
Whilst the veg and prawns are frying, in a jug, combine the ketjap, rice vinegar and cornflour. Mix well until smooth.
Next, 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. This is your stir-fry sauce.
Once your prawns and veg are cooked, add the sugar snaps and garlic, fry 1 min more.
Next, add your sauce and simmer, continuously stirring, until the sauce has just thickened, 1-2 min.
Remove from the heat and season to taste. TIP: Add a splash of water if the sauce is too thick.
Add the cooked noodles to the prawn stir-fry and toss to coat well in the sauce. Add a good splash of water if it needs loosening.
Share between your bowls and sprinkle over the spring onion to finish.
Enjoy!
