Prawn and Romanesco Hoisin Udon
with bell pepper and peanuts- Crustaceans
- Peanut
- Soya
- Cereals containing gluten
- Wheat
- Almonds
- Brazil nuts
- Nuts
- Pecan Nuts
- Walnuts
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- May contain traces of allergens
Hoisin sauce is a sweet and savoury sauce used in Cantonese style cooking. Sauces and condiments in Cantonese cooking aim to bring out and highlight the original flavour of the vegetable. In this case, the romanesco!
Ingredients
160 grams
King Prawns
(Contains: Crustaceans)
1 unit(s)
Onion
1 unit(s)
Bell Pepper
20 grams
Peanuts
(Contains: Peanut May be present: Almonds, Brazil nuts, Nuts, Pecan Nuts, Walnuts, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts)
2 sachet(s)
Hoisin Sauce
(Contains: Soya)
440 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Lime
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
5 grams
Coriander
600 grams
Romanesco
2 sachet(s)
Thai Style Spice Mix
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the tip of the Romanesco. Cut head into small florets and stem into 2cm pieces.
- Pop the Romanesco onto a lined baking tray. Toss with oil, half the Thai spice mix, salt and pepper. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.
- Boil a large pot of salted water for the udon noodles.
- Add the noodles and cook until warmed through, 1-2 mins.
- Once cooked, drain in a colander and pop back in the pot.
- Drizzle with oil and stir through to stop them sticking together.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Halve, peel and thinly slice the onion.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Roughly chop the coriander (stalks and all).
- Quarter the lime.
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the onion and remaining Thai spice mix and fry until softened, stirring occasionally, 2-3 mins.
- Add the prawns, bell pepper and lemongrass paste and fry for another 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Stir through the noodles and hoisin sauce and mix well.
- Add a splash of water to loosen the sauce if necessary.
- Season to taste with salt, pepper and lime juice.
- Divide the hoisin prawn noodles between plates.
- Serve the Romanesco and any remaining lime wedges alongside.
- Scatter over the peanuts and chopped coriander.
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