Chilli Garlic Prawn Noodles
with teriyaki veg and crunchy peanuts- Peanut
- Soya
- Wheat
- Egg
- Crustaceans
- Nuts
- Sesame
- Cereals containing gluten
- May contain traces of allergens
The wonderful thing about these garlic prawn noodles is that you can customise them to suit your individual taste. If you're a fan of heat, add plenty of chilli flakes for extra bite. If you like things on the milder side, simply be more reserved with your chilli flake shake!
Ingredients
1 unit(s)
Bell Pepper
20 grams
Peanuts
(Contains: Peanut May be present: Nuts, Sesame, Cereals containing gluten)
2 sachet(s)
Soy Sauce
(Contains: Soya, Wheat)
150 grams
Egg Noodles
(Contains: Wheat, Egg)
1 sachet(s)
Teriyaki Sauce
(Contains: Soya, Wheat)
1 unit(s)
Lime
2 unit(s)
Garlic
1 sachet(s)
Dried Chilli Flakes
180 grams
Prawns
(Contains: Crustaceans)
1 unit(s)
Pak Choi
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
- Boil a pot of salted water for the noodles.
- When the water is boiling, add the noodles and cook until softened, 4-6 mins.
- Drain in a sieve.
- Return to the pot with a splash of oil. Toss to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
- Zest and quarter the lime.
- Peel and grate the garlic (or use a garlic press).
- Trim the pak choi then chop widthways into quarters.
- Add the chilli flakes (use less if you don't like spice), lime zest, 1 tbsp oil (double for 4p), half the garlic and half the soy sauce to a medium bowl.
- Stir to combine.
- Pop the prawns into the bowl and turn to coat well in the marinade. IMPORTANT: Wash hands and equipment after handling raw prawns.
- Place a pan over medium-high heat (without oil).
- Once hot, add the prawns along with the marinade from the bowl and stir-fry until cooked through, 4-6 mins.
- Once cooked, remove the pan from the heat. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
- Set the prawns aside and cover to keep warm.
- Return the pan to high heat with a drizzle of oil.
- Once the pan is hot, fry the pepper and pak choi until starting to soften, 4-5 mins.
- Add the remaining garlic. Fry until fragrant, 30 secs.
- Add 75ml water, the juice of 2 lime wedges (double both for 4p), teriyaki sauce and remaining soy sauce. Stir together and bring to the boil.
- Add a splash of water to loosen the sauce if needed. Season to taste with salt and pepper.
- Toss the noodles in the sauce until coated and warmed through, 1-2 mins.
- Roughly chop the peanuts.
- Divide the noodles between bowls.
- Top with the prawns and any remaining sauce from the pan.
- Finish with a scattering of peanuts.
- Serve remaining lime wedges alongside for squeezing over.
