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.
(Contains Egg, Wheat)
(Contains Soya, Wheat)
Not included in your delivery
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.