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 and scallion salad.
Tags:
Quick
•Protein Rich
•Calorie Smart
•Eat Me First
•Optional Spice
•Climate Conscious
Allergens:
Crustaceans
•Egg
•Wheat
•Soya
Total Time20 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
180 grams
Prawns
(Contains Crustaceans)
1 unit(s)
Cucumber
2 unit(s)
Scallion
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
to taste
Sugar
Nutrition Values
Energy (kJ)2211 kJ
Energy (kcal)528 kcal
Fat8.1 g
of which saturates0.2 g
Carbohydrate84.3 g
of which sugars24.4 g
Dietary Fiber0 g
Protein44.2 g
Cholesterol0 mg
Salt6.32 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
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 the cucumber, quarter lengthways and chop widthways into small pieces.
- Halve the chilli lengthways, deseed then finely chop.
- Trim and thinly slice the scallion.
- Zest and juice the lime.
- Pop the cucumber and scallion into a bowl. Add the lime juice, 1 tsp sugar and 1 tsp oil (double both 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, then separate the leaves. Halve each leaf lengthways.
- Peel and grate the garlic (or use a garlic press).
- Add the pak choi, garlic and chilli (add less if you dont like the heat) to the prawns.
- Cook until softened, shifting as they colour, 2-3 mins.
5
- Remove the pan from the heat and add the teriyaki sauce.
- Gently stir to combine and coat the prawns evenly.
- Add the lime zest and noodles to the pan and gently toss to coat in the sauce.
- Add a splash of water if you feel the sauce is too thick.
- Season to taste with salt and pepper.
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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