Double Prawn Singapore-Style Noodles
with Veggies & Spring Onion
Prawns on a weeknight? Yes please, although this delectable dish is weekend-worthy, too. We're all for the combination of succulent prawns with some zing from ginger and Southeast Asian spices. Toss them with springy egg noodles, perfect for soaking up the sweet and savoury oyster sauce. The spring onion garnish adds a pop of sweet oniony flavour, so don't forget it!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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
carrot
1
capsicum
2 clove
garlic
1 bunch
spring onion
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
2 packet
prawns
(Contains Crustacean;)
½ packet
ginger paste
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
½ tbs
brown sugar
1 tbs
soy sauce
(Contains Gluten, Soy;)
⅓ cup
water
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add egg noodles to saucepan 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, thinly slice carrot into half-moons. Slice capsicum. Finely chop garlic. • Thinly slice spring onion. Set aside. • In a small bowl, combine oyster sauce, the brown sugar, the soy sauce and the water. Set aside. • In a medium bowl, whisk the egg and a pinch of salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and capsicum, tossing, until tender, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. • Stir in egg mixture and cook, stirring, until cooked through, 1 minute. Transfer to a bowl.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes (cook in batches for best results!). • Add ginger paste (see ingredients) and Southeast Asian spice blend, and cook until fragrant, 1 minute.
• To the prawns, add the oyster sauce mixture and cook, stirring, until bubbling, 1 minute. • Remove pan from heat. Return veggies and noodles to the pan, tossing, until combined and heated through. Season to taste.
• Divide prawn Singapore-style noodles and veggies between bowls. • Garnish with spring onion to serve. Enjoy!