• Boil the kettle.
• Roughly chop Asian greens. Thinly slice 
capsicum and spring onion.
• In a medium bowl, combine seasoning blend 
and cornflour. Pat peeled prawns dry with 
paper towel, then add to the seasoned flour. 
Toss to coat.  

• Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, 
stirring occasionally with a fork to separate, until 
tender, 4-5 minutes.
• Drain, rinse under cold water and set aside.

• Meanwhile, in a large frying pan, heat a drizzle of 
olive oil over medium-high heat. Add capsicum 
and cook until tender, 5-6 minutes.
• Add Asian greens and ginger paste and cook 
until just wilted and fragrant, 1-2 minutes.
• Reduce heat to medium, then add cooked egg 
noodles, Sichuan garlic paste and a splash of 
water, tossing until well combined. Season with 
pepper, then transfer to a bowl and cover to 
keep warm. 

• Wipe out frying pan and return to medium-high 
heat with a drizzle of olive oil.
• When oil is hot, cook chicken & coriander 
dumplings, 2-3 minutes on each side, until 
pastry is golden and cooked through.
TIP: Ensure filling is piping hot before serving. 

• While the dumplings are cooking, in a second 
large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• When oil is hot, pick up the prawns using tongs 
and shake off any excess cornflour back into  
the bowl.
• Cook prawns, tossing, until pink and starting to 
curl up, 3-4 minutes.

• Bring everything to the table. Divide noodles and 
garlicky veggies, salt and pepper prawns and 
chicken dumplings between plates. 
• Garnish with spring onion and serve with soy 
sauce mix. Enjoy!