Prawn Dumplings, Beef & Umami Veggie Soup
with Egg Noodles & Sesame Seeds
- Eggs
- Wheat
- Gluten
- Sesame
- Soy
- Crustaceans
- Fish
- Molluscs
- Soy
- May contain traces of allergens
- Sesame
- Almond
- Cashew
- Fish
- Eggs
- Milk
- Gluten
Plump prawn and ginger dumplings and silky egg noodles swimming in a fragrant veggie-packed broth - this soul-warming soup is a slurp-worthy delight. Sprinkle over a good pinch of sesame seeds for that perfect crunch and dig right in!
Ingredients
1 packet
Flat Noodles
(Contains: Eggs, Wheat, Gluten)
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
1
Red Onion
250 g
Beef Strips
1 sachet
Chicken-Style Stock Powder
1 packet
Ginger Paste
1
Carrot
2
Garlic
1 packet
Hoisin sauce
(Contains: Wheat, Gluten, Soy May be present: Sesame, Almond, Cashew, Fish, Eggs, Milk)
1
Asian Greens
1
Fresh Chilli
1 packet
Prawn & Ginger Dumpling
(Contains: Eggs, Crustaceans, Soy, Wheat, Gluten, Sesame, Fish, Molluscs)
packet
Egg Noodles
(Contains: Eggs, Wheat, Gluten May be present: Eggs)
Not included in your delivery
1 drizzle
olive oil
3.5 cup
boiling water
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
1 tsp
sesame oil
(Contains: Sesame)
¼ cup
water
Nutrition
Cooking Steps
• Boil the kettle. Finely chop garlic. Thinly slice carrot into half-moons. Thinly slice onion (see ingredients). Roughly chop Asian greens. Slice fresh chilli (if using). • In a large saucepan, heat a drizzle of olive oil over high heat. Cook carrot and onion, tossing, until tender, 3-4 minutes. • Add garlic and ginger paste and cook until fragrant, 1-2 minutes.
• To the saucepan, add the boiling water (3 1/2 cups for 2 people / 7 cups for 4 people), chicken-style stock powder, oyster sauce and the soy sauce. Stir to combine. • Add egg noodles then cover with a lid. • Reduce to a simmer and cook until noodles are tender, 4-5 minutes.
• In the last minute, gently stir noodles with a fork to separate and add in Asian greens. Stir in the sesame oil and season to taste. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawn & ginger dumplings until starting to brown, 1-2 minutes. • Add the water (watch out, it may spatter!), then cover with foil or a lid. • Cook until the water has evaporated and dumplings are tender and heated through, 4-5 minutes. Transfer to a bowl. • Discard any liquid from beef strip packaging. Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide veggie noodle soup between bowls. Top with beef strips and prawn & ginger dumplings. • Garnish with sesame seeds and fresh chilli to serve. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: When made correctly, reviewers described the flavour as good; however, without sufficient liquid the dish lacked taste and the noodles absorbed everything.
- Ease of prep: Many reviewers noted the recipe card was missing the step to add water for the broth, leaving the dish dry and noodle-heavy rather than soup-like.
- Suggestions: Add approximately 875 ml of water (for 2 people) or 1.75 l (for 4 people) along with the stock powder to create the broth — several reviewers found this step was missing from the printed recipe card.
