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Prawn Wontons & Umami Veggie Soup
Prawn Wontons & Umami Veggie Soup

Prawn Wontons & Umami Veggie Soup

with Egg Noodles & Sesame Seeds

Plump prawn wontons 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!

Allergens:
Eggs
Wheat
Gluten
Sesame
Molluscs
Crustaceans
Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Flat Noodles

(Contains: Eggs, Wheat, Gluten; )

2

Garlic

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Soy. )

1

Red Onion

1 packet

Prawn & Chive Wontons

(Contains: Sesame, Molluscs, Eggs, Wheat, Gluten, Crustaceans; May be present: Soy. )

1 sachet

Chicken-Style Stock Powder

1 packet

Ginger Paste

1

Carrot

1 packet

Oyster Sauce

(Contains: Molluscs; )

1

Asian Greens

1

Fresh Chilli

1 packet

Button Mushrooms

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 Values

Energy (kJ)2680 kJ
Calories641 kcal
Fat16.6 g
of which saturates2.2 g
Carbohydrate97.9 g
of which sugars11.7 g
Dietary Fibre13.3 g
Protein23.6 g
Cholesterol0 mg
Sodium2940 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.

Utensils

Large Non-Stick Pan
Lid
Large Pan

Cooking Steps

Cook the veggies
1

• Boil the kettle. Finely chop garlic. Thinly slice carrot into half-moons. 
Thinly slice onion (see ingredients) and button mushrooms. Roughly chop 
Asian greens. Slice fresh chilli (if using).
• In a large saucepan, heat a drizzle of olive oil over high heat. Cook carrot, 
onion and mushrooms, tossing, until tender, 3-4 minutes.
• Add garlic and ginger paste and cook until fragrant, 1-2 minutes. 

Add the flavourings
2

• To the saucepan, add the boiling water (31/2 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. 

Cook the wontons
3

• 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, heat a large frying pan over medium-high heat with a drizzle of 
olive oil. Cook prawn & chive wontons until starting to brown, 1-2 minutes.
• Add the water (watch out, it may spatter!), then cover with a lid (or foil).
• Cook until the water has evaporated and wontons are tender and heated 
through, 4-5 minutes. 

Finish & serve
4

• Divide umami veggie noodle soup between bowls. Top with prawn wontons.
• Garnish with sesame seeds and fresh chilli to serve. Enjoy!

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