Chicken Singapore-Style Noodles

Name: Chicken Singapore-Style Noodles with Veggies & Spring Onion
Total time: 30 min
Yield: 2
Cuisine: Singaporean
Ingredients: 1 sachet Southeast Asian Spice Blend; 1 packet Oyster Sauce; 2 Garlic; 1 Spring Onion; 1 Capsicum; 1 packet Egg Noodles; 330 g Chicken Breast; 1 packet Ginger Paste; 1 Carrot; piece egg; 1 drizzle olive oil; 1 drizzle soy sauce; cup water; brown sugar

with Veggies & Spring Onion

Get up to $200 off!

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, perfect for soaking up the sweet and savoury oyster sauce.

Allergens:

Gluten

•Molluscs

•Wheat

•Eggs

•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 sachet

Southeast Asian Spice Blend

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat;)

Garlic

Spring Onion

Capsicum

1 packet

Egg Noodles

(Contains: Gluten, Wheat, Eggs;)

330 g

Chicken Breast

1 packet

Ginger Paste

Carrot

Not included in your delivery

piece

egg

(Contains: Eggs;)

1 drizzle

olive oil

1 drizzle

soy sauce

(Contains: Soy; May be present: Gluten.)

cup

water

brown sugar

Nutritional Values

Energy (kJ)2525 kJ

Calories603 kcal

Fat12.9 g

of which saturates2.7 g

Carbohydrate71.3 g

of which sugars15.9 g

Dietary Fibre11.8 g

Protein50.9 g

Sodium2648 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

• 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.