Chicken Singapore-Style Noodles

Name: Chicken Singapore-Style Noodles with Veggies & Spring Onion
Total time: 30 min
Yield: 2
Cuisine: Singaporean
Ingredients: olive oil; 1 packet Egg Noodles; 1 Carrot; 1 Capsicum; 2 clove Garlic; 1 sprig Spring Onion; 1 packet Oyster Sauce; ½ tbs brown sugar; 1 tbs soy sauce; ⅓ cup water; 1 egg; 1 packet chicken breast; 1 packet ginger paste; 1 sachet Southeast Asian Spice Blend

with Veggies & Spring Onion

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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.

Tags:

Calorie Smart

•Over 30g protein

Allergens:

Eggs

•Gluten

•Wheat

•Molluscs

•Soy

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.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Egg Noodles

(Contains: Eggs, Gluten, Wheat;)

Carrot

Capsicum

2 clove

Garlic

1 sprig

Spring Onion

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat;)

1 packet

chicken breast

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

egg

(Contains: Eggs;)

Nutritional Values

Energy (kJ)2538 kJ

Calories606 kcal

Fat13.2 g

of which saturates2.8 g

Carbohydrate71.9 g

of which sugars15.9 g

Dietary Fibre12.4 g

Protein51.3 g

Sodium2657 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• 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. • Cut chicken breast into 2cm chunks. • 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.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add ginger paste and Southeast Asian spice blend, and cook until fragrant, 1 minute.

• To the chicken, add 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.