Quick Singaporean Prawn Noodle Stir-Fry
with Garlic Veggies & Sriracha Dressing
These springy egg noodles coated in a zingy and sweet syrupy sauce and packed with veggies and prawns will transport your senses! Even add drizzle of sriracha for a spike of heat.
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 packet
Asian greens
1
carrot
½
lemon
1 packet
peeled prawns
(Contains Crustacean;)
1 sachet
satay seasoning
1 packet
kecap manis
(Contains Gluten, Soy, Sulphites, Wheat;)
1 packet
garlic paste
1 packet
sriracha
(May be present: Soy. )
Not included in your delivery
olive oil
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
¼ 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 and set aside.
• Meanwhile, roughly chop Asian greens. Thinly slice carrot into sticks. Cut lemon into wedges. • In a medium bowl, combine satay seasoning, kecap manis, soy sauce mix and the water. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return frying pan to medium-high heat. Cook carrot, until tender, 4-5 minutes. Add Asian greens and garlic paste and cook, until slightly wilted, 1-2 minutes.
• Reduce heat to medium, then stir in kecap manis mixture and simmer, until bubbling, 1 minute. • Add cooked prawns and cooked noodles, tossing to combine, 1 minute. Add a generous squeeze of lemon juice and season to taste.
• Divide Singaporean prawn noodle stir-fry between bowls. • Add a generous squeeze of lemon juice. Drizzle with sriracha. Sprinkle with crispy shallots. • Serve with any remaining lemon wedges. Enjoy!