with mushrooms, bell pepper and pak choi
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Mushrooms
150 grams
Chilli
1 unit(s)
Pak Choi
1 unit(s)
Lime
1 unit(s)
Soy Sauce
1 sachet(s)
Peanut Butter
1 sachet(s)
Ginger
1 unit(s)
Ketjap Manis
2 sachet(s)
Peanuts
20 grams
Udon Noodles
440 grams
Prawns
150 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Peel and grate the ginger.
- Roughly chop the mushrooms.
- Halve the chilli lengthways, deseed, then finely chop.
- Trim the pak choi, halve lengthways, then thinly slice widthways.
- Zest the whole lime, juice one-half and cut the other half into wedges.
- In a small bowl, mix together the soy sauce, peanut butter, ginger, lime zest, half the chilli (use less if you don't like spice) and the ketjap manis.
- Gradually mix in 50ml water (per 2P) and the lime juice until smooth.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the prawns, bell pepper and mushrooms until softened, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Meanwhile, crush the peanuts in the unopened sachet with the back of a pot.
- Add the pak choi to the pan.
- Fry until softened, 2-3 mins. Season with pepper.
- Add the peanut sauce to the pan.
- Toss to coat everything in the sauce,
- Add the noodles and use a fork to gently separate.
- Stir-fry for 2-3 mins. Add a splash of water if it looks too dry.
- Share the prawn, peanut and lime noodles between bowls.
- Garnish with peanuts and a lime wedge.
- Sprinkle over as much of the remaining chilli as you like.
2689
kJ
Energy (kJ)
643
kcal
Energy (kcal)
20.8
g
Fat
3
g
of which saturates
83.1
g
Carbohydrate
18.1
g
of which sugars
10.7
g
Dietary Fiber
32.2
g
Protein
78.3
mg
Cholesterol
4.43
g
Salt
