with Garlicky Veggies & Sesame Seeds
Thanks to the juicy prawn and chive wontons in your cool pouch, you'll have this slurpalicious soup on the table faster than if you'd ordered the takeaway version. The 'secret' ingredients in the broth? A mix of oyster sauce, soy sauce and sesame oil - which together create the perfect balance of savoury, sweet and nutty flavours.
Allergens
Utensils
Tags
Olive oil
Garlic
2 clove
Boiling water
2 cup
Chicken stock pot
2 packet
Oyster sauce
1 packet
Soy sauce
1 tbs
Udon noodles
1 packet
Prawn & Chive Wonton
1 packet
Sesame oil blend
1 packet
Mixed sesame seeds
1 packet
Asian stir-fry mix
1 bag
• Boil the kettle. Finely chop garlic. • In a large saucepan, heat a drizzle of olive oil over high heat. Cook Asian stir-fry mix, tossing, until just tender, 2-3 minutes. • Add garlic and cook until fragrant, 1 minute.
• Add the boiling water (2 cups for 2 people / 4 cups for 4 people), chicken stock pot, oyster sauce and the soy sauce. • Bring to the boil.
• Add udon noodles and prawn & chive wontons, then cover with a lid. • Reduce to a simmer and cook until noodles and wontons are tender, 4-5 minutes. • In the last minute, gently stir noodles with a fork to separate. Stir in sesame oil blend.
• Divide prawn wonton and udon noodle soup with garlicky veggies between bowls. • Top with mixed sesame seeds to serve. Enjoy!
2873
kJ
Energy (kJ)
21.8
g
Fat
3.2
g
of which saturates
87.7
g
Carbohydrate
14.4
g
of which sugars
28
g
Protein
3609
mg
Sodium
with Cucumber Salad & Plant-Based Smokey Aioli
