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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 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
- 60g cashew nuts (Nuts)
- 3 carrot
- 1 tbsp cornflour
- 1 garlic bulb (use half)
- 4 tsp sesame seeds (Sesame)
- 3 x persimmon
- 2 pak choi
- 160g brown rice noodles (Brown Rice Flour, Water)
- 400g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4cm fresh ginger
- 25g honey
Nutritional Information
Calories: 545
Protein: 27g
Carbs: 67g
Fat: 20g
Garlic & Ginger Tiger Prawn Noodles with Persimmon
Match sustainably sourced tiger prawns with sweet seasonal persimmon in this Asian-inspired stir-fry. Toss with 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: Nuts, Sesame, Crustaceans, Soya
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the carrots into 1/2cm discs. Place on a lined baking tray and toss with 1 tbsp oil, the sesame seeds, a pinch of sea salt and black pepper. Roast for 15-20 mins, until soft and golden.
- Finely slice 3 garlic cloves. Finely chop or grate the ginger. Cut the persimmons into 1cm cubes. In a bowl, combine the ginger, honey, tamari and cornflour. Add the prawns and mix well to coat.
- Trim the pak choi and cut into bite-sized pieces. Bring a medium saucepan filled salted hot water to a boil. Add the noodles, gently separate with a fork, and the pak choi and boil for 3-4 mins, until cooked. Drain, then rinse under cold water.
- Heat a medium frying pan with 1 tbsp oil on medium-high heat. Add the cashews and garlic, toast for 1 min, then add the prawns and the marinade. Cook for 2-3 mins, until the marinade begins to stick to the pan. Add the persimmons and 100ml water and mix. Simmer for 2-3 mins, until it reduces to a thick sauce and coats the prawns.
- Add the cooked noodles to the prawns 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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