Teriyaki Prawn Noodles
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Teriyaki Prawn Noodles

Teriyaki Prawn Noodles

with pak choi and refeshing salad

This vibrant dish takes inspiration from East Asian flavours. Prawns are pan-seared to a tender finish and glazed in a rich teriyaki sauce. Added crunch is provided by the spicy and fresh cucumber salad.

Tags:
Under 650 calories
Optional Spice
Allergens:
Crustaceans
Egg
Wheat
Soya
Total Time20 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

180 grams

Prawns

(Contains Crustaceans)

½ unit(s)

Cucumber

150 grams

Egg Noodles

(Contains Egg, Wheat)

2 unit(s)

Garlic

2 sachet(s)

Teriyaki Sauce

(Contains Soya, Wheat)

1 unit(s)

Chilli

1 unit(s)

Lime

1 unit(s)

Pak Choi

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kcal)525 kcal
Energy (kJ)2195 kJ
Fat8.1 g
of which saturates0.2 g
Carbohydrate83.3 g
of which sugars24.1 g
Dietary Fiber0 g
Protein30.5 g
Cholesterol0 mg
Salt6.29 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 large pot of salted water for the egg 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.
  • Drizzle with oil and toss to prevent sticking. 

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

Make the Salad
2
  • Meanwhile, trim half the cucumber (double for 4p). Quarter lengthways and chop widthways into small pieces. 
  • Halve the chilli lengthways, deseed then finely chop.
  • Zest and juice the lime.
  • Pop the chopped cucumber and chilli (use less if you don't like spice) into a bowl. Add the lime juice and 1 tbsp oil (double for 4p). Season to taste with salt and pepper. Mix together then set aside.
Fry the Prawns
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the prawns until cooked through, 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
Soften the Veg
4
  • While the prawns cook, trim the pak choi and thinly slice widthways.
  • Peel and grate the garlic (or use a garlic press).
  • Add the pak choi and garlic to the prawns.
  • Cook until softened, shifting as they colour, 3-4 mins.
Add the Sauce
5
  • Remove the pan from the heat and add the teriyaki sauce.
  • Gently stir to combine and coat the prawns evenly.
  • Stir through the lime zest, taste and season with salt and pepper.
  • Add a splash of water if you feel the sauce is too thick.
  • Add the noodles to the pan and gently toss to coat in the sauce.
Finish and Serve
6
  • Divide the teriyaki prawn noodles between bowls.
  • Top with the cucumber salad.
  • Finish by pouring over any juices remaining in the bottom of the bowl.
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