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Prawn Noodles

By OcadoLife
From supper club host to chef to author, Marie Mitchell loves sending guests home with a full belly – and her deliciously easy Prawn Noodles are a super-fast way to satisfy the whole family: “This dish punches above its…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • 125g kale
  • 75ml olive oil, plus 1 tsp and 2 extra drizzles for frying
  • 1 pinch sea salt
  • 2 garlic cloves
  • 5cm piece ginger, roughly chopped
  • 2 tbsp soy sauce
  • 4 tbsp crunchy peanut butter
  • 1 tbsp runny honey
  • 1 green pepper, diced
  • ½ cucumber, diced
  • 275g stir-fry udon noodles
  • 2 (165g) packs raw king prawns
  • 1 lime, ½ juiced, ½ cut into wedges (optional)
  • 4 spoonfuls kimchi
  • 4 small dollops Woolf’s Kitchen Chilli Crunch Chilli Oil

Method

5 steps

  1. Step 1

    Preheat the oven to 190°C/170°C fan/gas 5. Tip the kale onto a baking tray, massage with 1 tsp oil and a pinch of sea salt; cook for 10 mins or until crispy.

  2. Step 2

    Meanwhile, blitz the garlic, ginger, soy sauce, peanut butter, honey and 75ml oil in a blender until smooth; set aside.

  3. Step 3

    Heat a drizzle of oil in a frying pan over medium-high heat. Add the diced pepper and cucumber; fry for 5 mins or so, stirring occasionally. Add the noodles along with half the blitzed sauce; toss to coat and warm through.

  4. Step 4

    In a separate pan, fry the prawns in a drizzle of oil over medium heat until just pink. Stir in the remaining sauce with the lime juice.

  5. Step 5

    Dish up the noodles and divide the prawns between each bowl. Top each with some crispy kale, a spoonful of kimchi and a small dollop of chilli crunch chilli oil. Serve with lime wedges, if you like.