with green beans and crispy onions
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Egg Noodles
150 grams
Teriyaki Sauce
1 sachet(s)
Lime
1 unit(s)
Garlic
2 unit(s)
Dried Chilli Flakes
1 sachet(s)
Pak Choi
1 unit(s)
Bell Pepper
1 unit(s)
Green Beans
150 grams
Prawns
160 grams
Crispy Onions
1 sachet(s)
Hoisin Sauce
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Boil a pot of salted water for the noodles.
- When the water is boiling, add the noodles.
- Cook until softened, 4-6 mins.
- Drain in a sieve and return to the pot, off the heat.
- Drizzle with oil and toss to prevent sticking.
- Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Trim and halve the green beans.
- Zest and quarter the lime.
- Peel and grate the garlic (or use a garlic press).
- Trim the pak choi then quarter lengthways.
- Place a pan over medium-high heat (without oil).
- Once the pan is hot, fry the prawns, green beans, bell pepper and pak choi until starting to char, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add the chilli flakes (use less if you don't like spice), lime zest and garlic.
- Fry until fragrant, 30 secs.
- Add 100ml water (per 2P), the juice of two lime wedges (per 2P), teriyaki sauce and hoisin sauce to the pan.
- Stir together and bring to the boil.
- Add the drained noodles to the sauce.
- Toss until coated and warmed through, 1-2 mins.
- Add another splash of water to loosen the sauce if needed. Season to taste with salt and pepper.
- Divide the prawn noodles between bowls.
- Scatter over the crispy onions.
- Serve remaining lime wedges alongside for squeezing over.
2322
kJ
Energy (kJ)
555
kcal
Energy (kcal)
12.7
g
Fat
1.9
g
of which saturates
86.8
g
Carbohydrate
23.3
g
of which sugars
9.3
g
Dietary Fiber
29
g
Protein
0
mg
Cholesterol
4.63
g
Salt
