Sesame Prawn Udon
for adults: add gochujang drizzle- Wheat
- Sesame
- Cereals containing gluten
- Soya
- Peanut
- Celery
- Crustaceans
- Almonds
- Brazil nuts
- Nuts
- Pecan Nuts
- Walnuts
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
300 grams
Udon Noodles
(Contains: Wheat)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
1 sachet(s)
Sweet Asian Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 sachet(s)
Gochujang Paste
(Contains: Soya)
1 unit(s)
Carrot
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)
Thai Style Spice Mix
2 sachet(s)
Ketchup
(Contains: Celery)
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
160 grams
King Prawns
(Contains: Crustaceans)
2 unit(s)
Bell Pepper
5 grams
Coriander
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Boil a large pot of salted water for the noodles.
- Once boiling, add the noodles and cook until warmed through, 1-2 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Toss the noodles with sweet Asian sauce, ketchup, sesame oil and half the soy sauce.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, trim the carrot, then halve lengthways (no need to peel). Chop into roughly ½ cm wide, 3cm long batons.
- Halve the bell pepper, remove the core and seeds and thinly slice.
- Roughly chop the coriander (stalks and all).
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add prawns, Thai spice, bell pepper and carrot. Fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add remaining soy sauce with a splash of water. Fry until golden on the outside and cooked through, 4-5 mins.
- Toss the noodles together with the prawns and veg and allow to warm through over low heat (add a splash of water to loosen if needed).
- Season to taste with salt and pepper.
- Divide the noodles between bowls.
- Sprinkle over the peanuts and coriander.
- Drizzle the gochujang over the adults' meal.
