Quick 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.
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 bunch
spring onion
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 bag
Carrot & Zucchini Mix
1 packet
garlic paste
1 packet
prawns
(Contains Crustacean;)
1 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
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, thinly slice spring onion. • In a small bowl, combine oyster sauce, the brown sugar, the soy sauce and the water. 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 high heat. Cook carrot & zucchini mix, tossing, until tender, 4-5 minutes. Add garlic paste and cook, until fragrant, 1 minute. • Reduce heat to medium-high. Stir in egg mixture and cook until cooked through, 1 minute. Transfer to a bowl, season and set aside.
• 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. • Add ginger paste (see ingredients) and Southeast Asian spice blend, and cook until fragrant, 1 minute.
• To pan with prawns, 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 prawn Singapore-style noodles and veggies between bowls. • Top with spring onion to serve. Enjoy.