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Ingredients
½ x 250g pack dried fine egg noodles
1 bunch Essential Salad Onions
500ml fish stock
160ml Essential Coconut Cream
30g crunchy peanut butter
2 sticks Essential Celery, thinly sliced
½ x 190g jar Cooks’ Ingredients Singapore Noodle Paste
½ x 300g pack Essential Beansprouts
250g frozen Essential Cooked Peeled Prawns
40g Essential Roasted & Salted Large Peanuts, chopped
Method
Bring a saucepan of water to the boil, add
the egg noodles, then remove from the heat
and set side. Meanwhile, thinly slice the salad
onions, reserving the greenest tips.
Put the stock, coconut cream, peanut butter,
celery, noodle paste and sliced salad onions in
a large saucepan. Heat until simmering, then
cook gently for 2 minutes.
Drain the noodles and add to the pan, along
with the beansprouts and frozen prawns. Heat
gently for 2-3 minutes, until piping hot. Ladle
into shallow bowls and serve scattered with
the reserved salad onions and peanuts.
Cook’s tip
Store the rest of the noodle paste in the fridge and use within 4 weeks. Try this recipe again using leftover shredded cooked chicken or pork, instead of the prawns
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,448kJ/ 347kcals
Fat
21g
Saturated Fat
9.7g
Carbohydrates
17g
Sugars
5.5g
Fibre
4.6g
Protein
20g
Salt
2g
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