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Garlic & Ginger Tiger Prawn Noodles with Persimmon
Match sustainably sourced tiger prawns with sweet seasonal persimmon in this Asian-inspired stir-fry. Toss with nutritious pak choi, brown rice noodles and cashews, then scatter with sesame roasted carrots to finish.
Prep in 10
5 plants
Low sat fat
Serving size
Ingredients
- 2 tsp sesame seeds (Sesame)
- 2 garlic clove
- 30g cashew nuts (Nuts)
- 2cm fresh ginger
- 2 tsp cornflour
- 200g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 persimmon
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 carrot
- 100g tat soi
- 25g honey
Nutritional Information
Calories: 594
Protein: 27g
Carbs: 78g
Fat: 20g
Ingredients
- 30g cashew nuts (use half) (Nuts)
- 100g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 persimmon (use half)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tsp cornflour (use half)
- 2 garlic clove
- 100g tat soi (use half)
- 2cm fresh ginger (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 2 tsp sesame seeds (use half) (Sesame)
- 25g honey (use half)
- 2 carrot
Nutritional Information
Calories: 650
Protein: 28g
Carbs: 91g
Fat: 21g
Garlic & Ginger Tiger Prawn Noodles with Persimmon
Match sustainably sourced tiger prawns with sweet seasonal persimmon in this Asian-inspired stir-fry. Toss with nutritious pak choi, brown rice noodles and cashews, then scatter with sesame roasted carrots to finish.
Cook time:
30 mins
Cuisine:
Chinese
Food group:
Shellfish
Allergens: Sesame, Nuts, Crustaceans, Soya
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the carrot into 1/2cm discs (peel optional). Place on a lined baking tray and toss with 1/2 tbsp oil, the sesame seeds, a pinch of sea salt and black pepper. Roast for 15-20 mins, until soft and golden.
- Finely chop or grate the ginger. In a bowl, combine the ginger, honey, tamari and cornflour. Add the prawns and mix to marinate. Peel, destone and cut the persimmon into 1cm cubes. Cut the tat soi into 3cm lengths. Finely slice the garlic.
- Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water.
- Heat a medium frying pan with 1/2 tbsp oil on medium-high heat. Add the cashews and garlic, toast for 1 min, then add the tat soi, prawns and marinade. Cook for 2-3 mins, until the marinade begins to stick to the pan.
- Add the persimmon and 50ml water (25ml for 1 person) to the pan. Simmer for 1-2 mins, until the sauce coats the prawns. Add the cooked noodles and toss to combine. Add a splash of water to get a glossy sauce, if necessary. Season with sea salt and black pepper.
- Serve the noodles topped with the sesame roasted carrots.
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