Chicken Singapore-Style Noodles

Name: Chicken Singapore-Style Noodles with Capsicum, Asian Greens & Spring Onion
Total time: 25 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 Asian Greens; 1 packet Egg Noodles; 1 packet Ginger Paste; 330 g Chicken Breast; 1 drizzle olive oil; 1 piece egg; ½ tbs brown sugar; 1 tbs soy sauce; ⅓ cup Water

with Capsicum, Asian Greens & Spring Onion

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Chicken on a weeknight? Yes please! Although, this delectable dish is weekend-worthy, too. We're all for the combination of succulent chciken 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. The spring onion garnish adds a pop of sweet oniony flavour, so don't forget it!

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 Time25 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

Asian Greens

1 packet

Egg Noodles

(Contains: Gluten, Wheat, Eggs;)

1 packet

Ginger Paste

330 g

Chicken Breast

Not included in your delivery

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs;)

½ tbs

brown sugar

1 tbs

soy sauce

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

⅓ cup

Water

Nutritional Values

Calories600 kcal

Energy (kJ)2510 kJ

Fat12.4 g

of which saturates2 g

Carbohydrate70.2 g

of which sugars15 g

Dietary Fibre10.3 g

Protein51.1 g

Sodium2690 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. • 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, 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. Finely chop garlic. • 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 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.

Cook the chicken & bring it all together

• 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.