Easy Double Sweet Chilli Prawn & Noodle Stir-Fry
with Veggies
Sweet chilli sauce is a welcome addition to the juicy, ginger-spiked prawns in this dish that delivers the Thai food vibes. Udon noodles and vibrant veggies are all you need to soak up all the saucy goodness.
This recipe is under 650kcal per serving.
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
1 bunch
spring onion
3 clove
garlic
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
fish sauce & rice vinegar mix
(Contains Fish;)
2 packet
prawns
(Contains Crustacean;)
1 packet
ginger paste
1 packet
sweet chilli sauce
1
carrot
1 packet
udon noodles
(Contains Gluten, Wheat;)
1
zucchini
Not included in your delivery
1
olive oil
1.5 tbs
soy sauce
(Contains Gluten, Soy;)
2 tbs
water
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Roughly chop spring onion. Finely chop garlic. Thinly slice carrot and zucchini into half-moons. • In a small bowl, combine oyster sauce, sweet chilli sauce, soy sauce, fish sauce & rice vinegar mix and the water.
TIP: Add less fish sauce if you're not a fan of it!
• Half-fill a medium saucepan with boiling water. • Add udon noodles and cook over medium-high heat until tender, 3-4 minutes. In last minute of cook time, gently stir noodles with a fork to separate. • Drain and rinse noodles, then return to saucepan.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, carrot and zucchini, tossing, until just pink and starting to curl up, 2-3 minutes. • Add ginger paste, garlic and spring onion. Cook, tossing, until fragrant, 1-2 minutes. • Add cooked noodles and sweet chilli mixture. Toss to combine, then remove from heat.
TIP: Cook prawns in batches if your pan is getting crowded!
• Divide Thai-style prawn & sweet chilli noodles between bowls. Enjoy!