with edamame and bell pepper
A recipe conveniently customised just to your liking.
Allergens
Tags
Udon Noodles
440 grams
Prawns
160 grams
Garlic, Ginger & Lemongrass Paste
1 sachet(s)
Coconut Milk
1 pack(s)
Green Thai Style Paste
1 sachet(s)
Thai Style Spice Mix
2 sachet(s)
Lime
1 unit(s)
Edamame Beans
80 grams
Bell Pepper
1 unit(s)
Dried Chilli Flakes
1 sachet(s)
Diced Irish Chicken Breast
260 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Quarter the lime.
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Place a large pan over high heat with a drizzle of oil.
- Once the oil is hot, add the chicken. Fry until browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the prawns, bell pepper and Thai spice and cook for 4-5 mins. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add the green curry paste, edamame, lemongrass paste, coconut milk, 100ml water (per 2P) and chilli flakes (use less if you don't like spice) to the pan. Bring to the boil.
- Carefully separate the noodles by hand then add them to the pan. Gently toss the noodles in the sauce until softened, 1-2 mins.
- Add a splash of water to loosen the sauce if necessary. Season to taste with salt, pepper and lime juice.
- Divide the curried prawn and chicken noodles between bowls.
- Serve any remaining lime wedges alongside.
3437
kJ
Energy (kJ)
822
kcal
Energy (kcal)
29.9
g
Fat
16.3
g
of which saturates
79.8
g
Carbohydrate
10.9
g
of which sugars
11.4
g
Dietary Fiber
62.5
g
Protein
0
mg
Cholesterol
4.36
g
Salt
