Double Prawn Singapore-Style Noodles

Name: Double Prawn Singapore-Style Noodles with Capsicum, Asian Greens & Spring Onion
Total time: 25 min
Yield: 2
Cuisine: Singaporean
Ingredients: olive oil; 1 packet Egg Noodles; 1 sprig Spring Onion; 1 packet Oyster Sauce; 2 packet Peeled Prawns; ½ packet Ginger Paste; 1 sachet Southeast Asian Spice Blend; 1 Capsicum; 1 packet Asian Greens; 2 clove Garlic; 1 egg; ½ tbs brown sugar; 1 tbs soy sauce; ⅓ cup water

with Capsicum, Asian Greens & 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 which are perfect for soaking up the sweet and savoury oyster sauce.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Eggs

•Gluten

•Wheat

•Molluscs

•Crustaceans

•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 packet

Egg Noodles

(Contains: Eggs, Gluten, Wheat;)

1 sprig

Spring Onion

1 packet

Oyster Sauce

(Contains: Gluten, Wheat, Molluscs;)

2 packet

Peeled Prawns

(Contains: Crustaceans;)

½ packet

Ginger Paste

1 sachet

Southeast Asian Spice Blend

Capsicum

1 packet

Asian Greens

2 clove

Garlic

Not included in your delivery

olive oil

egg

(Contains: Eggs;)

½ tbs

brown sugar

1 tbs

soy sauce

(Contains: Gluten, Soy;)

⅓ cup

water

Nutritional Values

Energy (kJ)2207 kJ

Calories527 kcal

Fat7.8 g

of which saturates3.2 g

Carbohydrate70.8 g

of which sugars15.5 g

Dietary Fibre13.1 g

Protein42.2 g

Sodium3818 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick 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. • 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.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, in batches, until pink and starting to curl up, 3-4 minutes. • 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.