Chilli Garlic Prawn Noodles
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Chilli Garlic Prawn Noodles

Chilli Garlic Prawn Noodles

with teriyaki veg and crunchy peanuts

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!

Tags:
Eat Me First
•Optional Spice
•Calorie Smart
Allergens:
Peanut
•Soya
•Wheat
•Egg
•Crustaceans
Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Bell Pepper

2 unit(s)

Scallion

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 Egg, Wheat)

1 sachet(s)

Teriyaki Sauce

(Contains Soya, Wheat)

1 unit(s)

Lime

2 unit(s)

Garlic

1 sachet(s)

Dried Chilli Flakes

150 grams

Prawns

(Contains Crustaceans)

1 unit(s)

Pak Choi

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)2501 kJ
Energy (kcal)598 kcal
Fat18.3 g
of which saturates2.3 g
Carbohydrate79.1 g
of which sugars18.1 g
Dietary Fiber0 g
Protein31.4 g
Cholesterol0 mg
Salt7.28 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Zester
•Sieve
•Grater

Instructions

Cook the Noodles
1
  • 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 then return to the pot, off the heat.
  • Add a splash of oil and toss to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
  • Zest and quarter the lime.
  • Trim and thinly slice the scallion.
  • Peel and grate the garlic (or use a garlic press).
  • Trim the pak choi then chop widthways into quarters.
Marinate the Prawns
3
  • Add the chilli flakes (use less if you don't like spice), lime zest, 1 tbsp oil (per 2P), half the garlic and half the soy sauce to a medium bowl.
  • Stir to combine.
  • Mix in the prawns, ensuring they're well coated in the marinade. IMPORTANT: Wash hands and equipment after handling raw prawns.
Fry the Prawns
4
  • 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 prawns from the pan and cover to keep warm. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
  • Return the pan to high heat with a drizzle of oil.
Make the Teriyaki Veg
5
  • 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 (per 2P), the juice of 2 lime wedges (per 2P), 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.
Garnish and Serve
6
  • 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 and scallion.
  • Serve remaining lime wedges alongside for squeezing over.