Prawn Singapore-Style Noodles
with Capsicum, Asian Greens & 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 which are perfect for soaking up the sweet and savoury oyster sauce.
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
capsicum
1 packet
Asian greens
1 sprig
spring onion
1 packet
garlic paste
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
peeled prawns
(Contains Crustacean;)
½ packet
ginger paste
1 sachet
Southeast Asian 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
Cooking Steps
• 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 and cook until cooked through, 1 minute. Transfer to a bowl. • In a small bowl, combine oyster sauce, the brown sugar, soy sauce andwater. Set aside.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. 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, then return veggies and noodles, tossing until combined. Season to taste with salt and pepper.
• Divide prawn Singapore-style noodles and veggies between bowls. • Top with spring onion to serve. Enjoy!