Express Green Thai Prawn Curry Noodles
with Asian Veg Mix & Coriander
Calories
:
573 kcalProtein
:
29.1g proteinTotal
:
15 minutesDifficulty
:
EasyAllergens:
- Eggs
- Wheat
- Gluten
- Crustaceans
- Soy
- Gluten
- May contain traces of allergens
Slurp your way to bliss with these bouncy egg noodles, drenched in a luscious coconut and Thai green curry sauce that packs just the right amount of aromatic punch. Loaded up with succulent prawn, a medley of Asian veggies and a bright squeeze of lime, this vibrant dish is finished fresh coriander for a top-tier midweek treat.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Flat Noodles
(Contains: Eggs, Wheat, Gluten)
1
Lime
200 g
Peeled Prawns
(Contains: Crustaceans)
1
Asian Stir-Fry Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
1
Green Thai Curry Paste
1 packet
Coconut Milk
1 sachet
Chicken-Style Stock Powder
1 sachet
Coriander
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
Nutrition
Energy (kJ)2400 kJ
Calories573 kcal
Fat22.7 g
of which saturates15.7 g
Carbohydrate75.6 g
of which sugars20.3 g
Dietary Fibre13.4 g
Protein29.1 g
Sodium2950 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
You will need
•Large Non-Stick Pan
•Medium Pan
Cooking Steps
1
- 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 set aside.
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook peeled prawns and sweet soy seasoning, tossing, until pink and starting to curl up, 3-4 minutes.
- Add Asian stir-fry mix and cook until tender and prawn is cooked through, 3-4 minutes.
3
- Add green thai curry paste and cook until fragrant, 1 minute.
- Stir in coconut milk, chicken-style stock powder and the water until combined, 1 minute.
- Remove pan from heat and add cooked egg noodles and a good squeeze of lime juice, tossing to coat. Season to taste.
4
- Divide saucy green Thai prawn curry noodles between bowls.
- Tear over coriander to serve. Enjoy!
