with cucumber and radish
A recipe conveniently customised just to your liking.
Allergens
Tags
Prawns
150 grams
Udon Noodles
440 grams
Mango
1 unit(s)
Cucumber
1 unit(s)
Onion
1 unit(s)
Lime
1 unit(s)
Gochujang Paste
1 sachet(s)
Radish
125 grams
Tofu
180 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- 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 radish, cucumber, mango, onion and lime juice to taste. Season to taste with salt and pepper.
- Chop the tofu info 2cm cubes.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the tofu and prawns. Season with salt and pepper and cook for 5-6 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.
- Gently toss with the gochuchang and a splash of water until softened, 1-2 mins.
- Season with salt and pepper.
- Divide the prawns and noodles between bowls.
- Top with the mango salad.
2622
kJ
Energy (kJ)
627
kcal
Energy (kcal)
16.7
g
Fat
2.5
g
of which saturates
80.9
g
Carbohydrate
14.3
g
of which sugars
8.8
g
Dietary Fiber
37.6
g
Protein
78
mg
Cholesterol
5.06
g
Salt
