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Drunken Noodles with King Prawns
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King prawns, tender-stem broccoli, sweetcorn, toasted cashews and rice noodles in a fiery green peppercorn dressing.
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Tell Me More
- Despite the name, Drunken Noodles doesn’t actually contain alcohol
- Unlike most Thai dishes, it doesn’t get its heat from chillis but from fried and blended green peppercorns
- All of the prawns we use in our Kitchen are BAP (Best Aqauculture Practice) certified
Try It With
- Drunken Noodles is classic street food – quick, hot and tasty. Although you don’t need to add anything for a quick lunch, some sliced spring onion or red chilli would be a nice extra
- Traditional Drunken Noodles are a fair bit hotter than our version. If you fancy it spicier, just sprinkle some finely sliced red chilli on top before serving
- Don’t be tempted to cover with a Thai curry, this dish isn’t a substitute for plain noodles. A wedge of lime is all you need
How We Make It At Our Kitchen
The key to the sauce is garlic, cooked until browned, combined with fish, oyster and soya sauces, a little white wine vinegar, ginger and blended green peppercorns. Then we add prawns, tenderstem broccoli, toasted cashew nuts, baby sweetcorn, and fine rice noodles.
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 407 | 1,140 |
| Energy (cal) | 97 | 272 |
| Protein (g) | 6.2 | 17.4 |
| Carbohydrate (g) | 10.2 | 28.6 |
| of which: sugars (g) | 4.5 | 12.6 |
| Fat (g) | 3.5 | 9.8 |
| of which are saturates (g) | 0.5 | 1.4 |
| Fibre (g) | 0.9 | 2.5 |
| Sodium (g) | 0.7 | 1.95 |
| Salt (g) | 1.75 | 4.875 |
Please Note: The details above are correct as of 16 May 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). Rice Noodles (24%) (Rice Flour, Water, Salt), Water, King Prawns (15%) [Crustaceans] (Water, Salt, Stabilisers Triposphates, Polyphosphates, Sodium Phosphates), Tenderstem Broccoli (9%), Baby Sweetcorn (9%), Oyster Sauce [Molluscs] (Water, Sugar, Salt, Molasses, Cornflour, Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Natural Oyster Flavouring [Molluscs] (Tapioca Starch, Oyster Extract [Molluscs], Salt, Sunflower Oil, Extracts of Rosemary)), Garlic, Demerara Sugar, Cashew Nuts (4%), Light Soy Sauce (Water, Soybeans, Salt, Wheat Flour, Preservative: Potassium Sorbate), Rapeseed Oil, Thai Fish Sauce (Water, Anchovy Fish Extract, Salt, Sugar), Basil, White Wine Vinegar (Antioxidant: Sulphur Dioxide), Ginger Puree, Green Peppercorns (Water, Salt, Lactic Acid.), Cornflour. Hic! Hic? Hooray! Drunken Noodles doesn’t actually contain any alcohol. Please Note: The details above are correct as of 16 May 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
serves 1
*MICROWAVE ONLY*
COOK FROM FROZEN
Microwave:
Defrost Instructions:
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the microwave cooking guidelines and cook for 2 mins, stir, 1 min.
Extra Warnings:
Steam may be released when removing film lid. Although every care has been taken to remove all shell, some may remain.
Please Note: The details above are correct as of 16 May 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Gluten, Other Nuts, Crustaceans, Fish, Soya, Sulphites, Molluscs
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 16 May 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
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