Chicken Singapore-Style Noodles
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Chicken Singapore-Style Noodles

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.

Tags:
Calorie Smart
•Over 30g protein
Allergens:
Egg
•Gluten
•Wheat
•Mollusc
•Soy

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.

Preparation Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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;)

â…“ cup

water

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Nutritional Values

Energy (kJ)2282 kJ
Calories545 kcal
Fat8.8 g
of which saturates2.1 g
Carbohydrate64.7 g
of which sugars9.4 g
Dietary Fibre9.2 g
Protein50.2 g
Sodium2687 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Divide chicken Singapore-style noodles and veggies between bowls. • Top with spring onion. Enjoy!