Kung Pao Prawns
Dive into Kung Pao Wild Prawns—a fast, one-pan noodle bowl loaded with wild prawns, crisp veggies, and a glossy Kung Pao sauce, finished with peanuts, sesame seeds, and green onion. Adjust the heat to your taste with the Japones chiles.
TIME: 10-15 minutes
SERVING SUGGESTION: 6 prawns per person
FROM YOUR PANTRY
Salt + Pepper to season
Cooking oil
IN THE BOX
Wild Prawns
Red Pepper, Onion, Celery, Broccoli, Roasted Zucchini + Mushrooms
Peanuts
Yakisoba Noodles
Japones Chiles
Herb Paste
Kung Pao Sauce (soy sauce, potato starge, toasted sesame oil, pepper, black rice vinegar, chile garlic)
Green Onion
Sesame Seeds
STEPS
This is a one-pan meal, so select a large wok or frying pan that will fit the entire dish. Add 2 tbsp olive oil and heat over medium-high heat.
When the oil is shimmering but not smoking, add the herb paste and wild prawns. Sear the prawns for 1 minute on each side, until you begin to see them change color.
Add all of the vegetables (red bell pepper, onion, celery, broccoli, roasted zucchini + mushrooms) to the pan. Add the peanuts, Japones Chiles, and mix. For a less spicy dish, you can reduce the numer of Japones Chiles or exclude them entirely. Cook for 2-3 minutes, tossing occasionally.
Add the yakisoba noodles and Kung Pao sauce to the pan. Toss to mix and cook for an additional 2-3 minutes, until sauce thickens and coats everything evenly and the vegetables are at your desired level of doneness.
To serve, divide the prawns, noodles and vegetables evenly between two large plates or bowls. Garnish with sesame seeds and green onion. Enjoy!
