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:
Calorie Smart
•Optional Spice
Allergens:
Crustaceans
•Egg
•Wheat
•Soya
The quantities provided above are averages only.
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
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
Cooking Steps
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.
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.
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.
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.
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.
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.
