Double Prawn Wonton, Asian Greens & Pea Pod Soup
with Konjac Noodles & Ginger Chilli Oil
By the time you are done with this one, we can guarantee that each and every bowl will be licked clean. How could they not be, when we've paired oyster-dressed noodles with tasty prawn and chive dumplings? Delish!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 leaves
makrut lime leaves
1 packet
konjac noodles
1 packet
ginger paste
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 sachet
chicken-style stock powder
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
2 packet
Prawn & Chive Wonton
(Contains Gluten, Wheat, Mollusc, Egg, Crustacean, Sesame; May be present: Soy. )
1 bag
Pea Pods
½
Long Chilli
1 bag
Asian greens
Not included in your delivery
olive oil
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
2 cup
boiling water
Nutritional Values
Utensils
Cooking Steps
• Slice long chilli (if using). Trim pea pods and cut into thirds. Roughly chop Asian greens. • Remove centre veins from makrut lime leaves, then very finely chop. • Drain and rinse konjac noodles.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
• In a medium heatproof bowl, combine ginger paste, sesame seeds, chilliand a pinch of salt and pepper. • In a large saucepan, heat olive oil (2 tbs for 2 people / 1/4 cup for 4 people) over high heat until just smoking, 30 seconds, then carefully pour the oil over the ginger mixture. • Add soy sauce mix. Mix well and set aside.
TIP: The hot oil will bubble up and 'cook' the ginger.
• Boil the kettle. Return saucepan to a high heat with a drizzle of olive oil. Cook pea pods, tossing, until just tender, 3-4 minutes. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people), chicken-style stock powder and oyster sauce and bring to the boil. • Add prawn & chive wontons and makrut lime leaves and cover. Reduce to a simmer and cook until tender, 4-5 minutes. • Stir in konjac noodles and Asians greens until just wilted, 1 minute.
• Divide prawn dumpling, Asian greens and pea pod soup between bowls. • Spoon over ginger chilli oil to serve. Enjoy!