Chicken Singapore-Style Noodles
with Capsicum, Asian Greens & Spring Onion
Chicken on a weeknight? Yes please! Although this delectable dish is weekend-worthy, too. We're all for the combination of succulent chicken with some zing from ginger and Southeast Asian spices. Toss them with springy egg noodles which are perfect for soaking up the sweet and savoury oyster sauce.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
egg noodles
(Contains Egg, Gluten, Wheat;)
1
capsicum
1 packet
Asian greens
1 sprig
spring onion
1 packet
garlic paste
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
chicken breast
1 packet
ginger paste
1 sachet
Southern Bayou Spice Blend
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
½ tablespoon (tbsp)
brown sugar
1 tablespoon (tbsp)
soy sauce
(Contains Gluten, Soy;)
⅓ cup
water
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse with cold water and set aside.
• Meanwhile, in a medium bowl, whisk the egg and a pinch of salt and pepper. • Slice capsicum into strips. Roughly chop Asian greens. Thinly slice spring onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum tossing, until tender, 4-5 minutes. Add garlic paste and Asian greens and cook, until fragrant, 1 minute. • Stir in egg mixture, cook until cooked through, 1 minute. Transfer to a bowl. • In a small bowl, combine oyster sauce, the brown sugar, the soy sauce and the water. Set aside.
• Cut chicken breast into 2cm chunks. • Wipe out frying pan and return to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium-high. Add ginger paste (see ingredients) and Southeast Asian spice blend, and cook until fragrant, 1 minute. • Add sauce mixture and cook, until bubbling, 1 minute. • Remove pan from heat and return veggies and noodles, tossing until combined. Season to taste.
• Divide chicken Singapore-style noodles and veggies between bowls. • Top with spring onion. Enjoy!