Prawns, Tofu & Sweet Chilli Veggie Stir-Fry

Name: Prawns, Tofu & Sweet Chilli Veggie Stir-Fry with Egg Noodles & Crushed Peanuts
Total time: 31m
Yield: 2
Ingredients: 2 Garlic; 1 Red Onion; 1 packet Sweet Chilli Sauce; 1 packet Korean Stir-Fry Sauce; 1 Carrot; 1 Asian Greens; 400 g Firm tofu; 1 packet Crushed Peanuts; 1 packet Flat Noodles; 200 g Peeled Prawns; 1 drizzle olive oil; 1 tbs soy sauce; 1 tbs sesame oil; ¼ cup water

with Egg Noodles & Crushed Peanuts

Recipe Development TeamUpdated on January 21, 2026

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Calories

793 kcal

Protein

48.9g protein

Difficulty

Easy

Allergens:

Sesame
Gluten
Soy
Wheat
Peanuts
Eggs
Crustaceans
May contain traces of allergens
Eggs
Fish
Milk
Almond
Sesame
Crustaceans
Macadamia
Pine nut
Brazil nut
Walnut
Pecan
Gluten
Cashew
Soy
Wheat
Hazelnut
Pistachio

We’re stirring and frying these soft little tofu cubes tonight in our favourite sweet soy seasoning. Toss them through oodles of egg noodles with veggies and a too-good-to-be-true sweet chilli stir fry sauce, with a sprinkling of peanuts on top for crunch. It’s a gold star from us!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Garlic

Red Onion

1 packet

Sweet Chilli Sauce

1 packet

Korean Stir-Fry Sauce

(Contains: Sesame, Gluten, Soy, Wheat, May contain traces of allergens, Eggs, Fish, Milk, Almond; )

Carrot

Asian Greens

400 g

Firm tofu

(Contains: Soy, May contain traces of allergens, Eggs, Sesame, Crustaceans; )

1 packet

Crushed Peanuts

(Contains: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio, May contain traces of allergens, Peanuts; )

1 packet

Flat Noodles

(Contains: Eggs, Wheat, Gluten; )

200 g

Peeled Prawns

(Contains: Crustaceans; )

Not included in your delivery

1 drizzle

olive oil

1 tbs

soy sauce

(Contains: Gluten, May contain traces of allergens, Soy; )

1 tbs

sesame oil

(Contains: Sesame; )

¼ cup

water

Nutrition Values

Calories793 kcal

Energy (kJ)3320 kJ

Fat28.7 g

of which saturates3.8 g

Carbohydrate78 g

of which sugars17.9 g

Dietary Fibre13.4 g

Protein48.9 g

Sodium2610 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

•Medium Saucepan

Cooking Steps

PDF

• Boil the kettle. Finely chop garlic. Thinly slice carrot into half-moons. Cut onion (see ingredients) into wedges. Roughly chop Asian greens.
• Cut firm tofu (see ingredients) into 2cm chunks.

• 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.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When the oil is hot, cook tofu, turning occasionally, until golden, 5-7 minutes. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer o a bowl.
• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook carrot and onion, until tender, 3-4 minutes.
• Add garlic, Asian greens and egg noodles and cook, until fragrant, 1 minute.

• Reduce heat to medium, add sweet chilli sauce, Korean stir-fry sauce (see ingredients), the soy sauce, sesame oil and water and simmer, until slightly reduced, 2-3 minutes.
• Divide sweet chilli egg noodle stir fry between bowls. Top with sweet soy tofu and prawns.
• Garnish with crushed peanuts. Enjoy!