Ginger Prawn & Sesame Ponzu Noodle Salad
with Crispy Shallots
Whip up this ginger prawn noodle salad bursting with zingy flavour and packed with crunch and crispness. A mouth-watering dressing combo creates the perfect tangy, rich depth to really elevate and enliven this dish.
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
1 packet
egg noodles
(Contains Egg, Gluten, Wheat;)
1 packet
Pea Pods
1 sprig
spring onion
1 packet
peeled prawns
(Contains Crustacean;)
1 packet
ginger paste
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
slaw mix
1 packet
mixed salad leaves
2 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 packet
ponzu
(Contains Soy, Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 sachet
crispy shallots
1 packet
coriander
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. 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 and transfer to a large bowl. Drizzle with olive oil. • Meanwhile, trim and thinly slice pea pods lengthways. Thinly slice spring onions. In a medium bowl, combine peeled prawns, ginger paste and a drizzle of olive oil.
• To bowl with prawns, add cornflour and a generous pinch of salt and pepper, tossing to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook prawns, tossing, until golden and cooked through, 3-4 minutes. • Transfer to a paper towel-lined plate.
• Meanwhile, to bowl with noodles, add slaw mix, mixed salad leaves, pea pods, spring onions, sesame dressing, Japanese style dressing, ponzu and the soy sauce. • Toss to combine and season to taste.
TIP: Add a splash of water if the noodles look too dry.
• Divide sesame ponzu noodle salad between bowls. Top with ginger prawns. • Sprinkle with crispy shallots. Tear over coriander to serve. Enjoy!