Quick Double Prawn Dumpling & Konjac Noodle Soup
with Asian Greens & 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 soy-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
1
carrot
2 leaves
makrut lime leaves
1 packet
konjac noodles
1 packet
ginger paste
1 sachet
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. )
½
Long Chilli
1 bag
Asian greens
Not included in your delivery
olive oil
1 sachet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
2 cup
boiling water
Nutritional Values
Utensils
Instructions
• Slice long chilli (if using). Thinly slice carrot into half-moons. 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, chilli and 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 carrot, 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 cook, uncovered, over high heat, until tender and heated through, 4-5 minutes. Add makrut lime leaves and cover. Reduce to a simmer and cook until tender, 4-5 minutes.
• Stir in noodles, Asians greens until just wilted, 1 minute. • Divide prawn dumpling and makrut lime soup with Asian greens between bowls. • Spoon over ginger chilli oil to serve. Enjoy!