Warm Korean prawn and mango udon salad
with cucumber and red onion
The quantities provided above are averages only.
Ingredients
160 grams
Prawns
(Contains: Crustaceans)
440 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Mango
1 unit(s)
Cucumber
1 unit(s)
Onion
1 unit(s)
Lime
1 sachet(s)
Gochujang Paste
(Contains: Soya)
125 grams
Radish
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Cooking steps
Peel the mango. Slice down either side of the stone and remove the flesh. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).
Halve, peel and chop the onion into small pieces. Trim the cucumber, then quarter lengthways. Chop widthways into small pieces. Trim and quarter the radish. Zest and cut the lime into wedges.
In a small bowl, mix the cucumber, mango, red onion and lime juice to taste. Season to taste with salt and pepper.
Place a pan over medium-high heat with a drizzle of oil. Once hot, add the prawns. Season with salt and pepper and cook for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
Carefully separate the noodles then add them to the pan and gently toss in the gochuchange and a splash of water until softened, 1-2 mins. Season with salt and pepper.
Divide the prawns and noodles between bowls and top with mango salad.
