Double Prawn Singapore-Style Noodles & Veg Stir-Fry
with Spinach & Spring Onion
- 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.
Ingredients
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
Utensils
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 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.
• 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.
• 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.
• Divide prawn Singapore-style noodles and veg stir-fry between bowls.
• Top with spring onion to serve. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Many found the dish very salty, with the soy sauce being the main culprit — halving the soy sauce and adding a tablespoon of sweet chilli sauce was noted as a significant improvement. The Southeast Asian spice blend was also described as quite strong and curry-like, which some felt overpowered the prawns.
- Ease of prep: Several reviewers found the recipe had more steps than expected for a stir-fry, and one suggested adding the baby spinach later in the cooking process to prevent it from overcooking.
- Suggestions: Reducing the soy sauce is strongly recommended if you prefer a less salty result. One reviewer swapped baby spinach for bok choy, which worked well. Adding the spinach closer to the end of cooking helps it stay vibrant rather than wilting too early.
- Leftovers: One reviewer noted there was enough for tomorrow's lunch, making it a good option for meal prep.
