Easy Prawn Wontons & Sriracha Noodle Stir-Fry
with Ginger-Spring Onion Oil
Gyozas, check. Noodles, check. Loads and loads of veggies, check. This meal has everything going for it so it's only fair that we share this recipe with you.
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 packet
udon noodles
(Contains Gluten, Wheat;)
1 packet
Pea Pods
1
zucchini
1
carrot
1 sprig
spring onion
1 packet
kecap manis
(Contains Gluten, Soy, Sulphites, Wheat;)
1 packet
sriracha
(May be present: Soy. )
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
Prawn & Chive Wonton
(Contains Gluten, Wheat, Mollusc, Egg, Crustacean, Sesame; May be present: Soy. )
1 packet
ginger paste
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Peeled & Chopped Pumpkin
Not included in your delivery
olive oil
¼ cup
water
1 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside. • Meanwhile, trim and roughly chop pea pods. Thinly slice zucchini and carrot into rounds. Thinly slice spring onion. • SPICY! Use less sriracha if you're sensitive to heat! In a small bowl, combine kecap manis, sriracha, sweet soy seasoning and a splash of water.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, add prawn & chive wontons, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and wontons are tender and softened, 4-5 minutes. Transfer to a plate.
TIP: Cook in batches if necessary.
• While wontons are cooking, trim and roughly chop pea pods. Thinly slice zucchini and carrot into rounds. Thinly slice spring onion. • SPICY! Use less sriracha if you're sensitive to heat! In a small bowl, combine kecap manis, sriracha, sweet soy seasoning and a splash of water. • Return frying pan to high heat with a drizzle of olive oil. Cook zucchini and carrot, tossing, until tender, 4-6 minutes. In the last 2-3 minutes of cook time, add pea pods and cook, until tender.
• Add cooked udon noodles and sriracha mixture, tossing until well combined, 1 minute. Season with salt and pepper. • While veggies are cooking, add ginger paste, spring onion, the soy sauce and a good drizzle of olive oil to a small heatproof bowl. Microwave until heated through, 30 seconds. • Divide sriracha noodle stir-fry between bowls. Top with prawn and chive wontons. • Drizzle over ginger-spring onion oil and sprinkle over mixed sesame seeds to serve. Enjoy!