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Double Prawn Singapore-Style Noodles & Veg Stir-Fry

Double Prawn Singapore-Style Noodles & Veg Stir-Fry

with Spinach & Spring Onion

Recipe Development TeamUpdated on June 02, 2026

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Get up to $230 off

Calories

:

453 kcal

Protein

:

37.1g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Eggs
Gluten
Wheat
Molluscs
Crustaceans

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1

Capsicum

1 packet

Egg Noodles

(Contains: Eggs, Gluten, Wheat)

2

Garlic

1 packet

Ginger Paste

1 sachet

Southeast Asian Spice Blend

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat)

380 g

Peeled Prawns

(Contains: Crustaceans)

1

Spring Onion

Nutritional Values

Energy (kJ)1900 kJ

Calories453 kcal

Fat4.6 g

of which saturates1.3 g

Carbohydrate67.1 g

of which sugars12 g

Dietary Fibre12.3 g

Protein37.1 g

Sodium3280 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

Cook the egg noodles

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 and set aside.
• Meanwhile, in a medium bowl, whisk the egg and a pinch of salt and pepper.
• Slice capsicum into strips. Roughly chop baby spinach leaves. Thinly slice spring onion (see ingredients). Finely chop garlic.

Cook the veggies

2

• 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 baby spinach, then cook until fragrant and slightly wilted, 1 minute.
• Stir in egg mixture and cook until cooked through, 1 minute. Transfer to a bowl.
• In a small bowl, combine oyster sauce, the brown sugar, soy sauce and water. Set aside.

Cook the prawns

3

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Add ginger paste and Southeast Asian spice blend and cook until fragrant, 1 minute.
• Add oyster sauce mixture and cook until bubbling, 1 minute.
• Remove from heat, then return cooked veggies and noodles to the pan. Toss until combined and season to taste with salt and pepper.

Finish & serve

4

• Divide prawn Singapore-style noodles and veg stir-fry between bowls.
• Top with spring onion to serve. Enjoy!

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