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King prawn, cashew & broccoli noodles
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3 nests (about 190g) dried fine egg noodles
2 tsp toasted sesame oil
200g pack Tenderstem broccoli spears, trimmed
½ tbsp sunflower oil
15g fresh root ginger, cut into matchsticks
½ pointed spring cabbage, shredded (about 250g)
1 tbsp reduced-salt soy sauce
1 tsp honey
1 lime, juice
4 salad onions, sliced
220g pack Waitrose & Partners Extra Large King Prawns
2 tbsp roasted cashews, roughly chopped
1. Bring a pan of water to the boil. Add the noodles, simmer for 3 minutes, then drain in a sieve and rinse under the cold tap. Toss with 1 tsp sesame oil in a bowl and set aside.
2. Set a large wok over a medium-high heat. Cut the broccoli into bite-sized spears and add to the pan with the sunflower oil, ½ the ginger and 4 tbsp water. Stir-fry for 2-3 minutes until the water has evaporated, then add the cabbage and stir-fry for 2 minutes until just wilting. Meanwhile, in a small bowl, mix the remaining ginger and 1 tsp sesame oil with the soy sauce, honey, lime juice and 1 tbsp cold water.
3. Add the prawns to the wok and stir-fry for 2 minutes until heated through. Push the prawns and vegetables to the side of the pan, add the noodles and most of the salad onions, spoon over ½ the soy-ginger dressing, then toss together gently. Top with the cashews and remaining salad onions and spoon over the remaining dressing to serve.
This recipe appeared within the November 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in October 2018.