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 July 2026- Flavour: The dish delivers bold Southeast Asian flavours, though several customers found the spice blend and soy sauce made it quite strong and salty.
- Suggestions: Reducing the soy sauce and adding a tablespoon of sweet chilli sauce helped balance the saltiness; those sensitive to heat may want to use less of the spice blend.
- Portions: Some customers felt the dish was not filling enough and suggested adding extra vegetables or more prawns.
