Prawn & Tofu Singapore-Style Noodles

Name: Prawn & Tofu 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; 190 g Peeled Prawns; 1 Capsicum; 1 packet Asian Greens; 1 packet Egg Noodles; 1 packet Ginger Paste; 1 Malaysian Tofu; 1 drizzle olive oil; 1 piece egg; ½ tbs brown sugar; 1 tbs soy sauce; ⅓ cup Water

with Capsicum, Asian Greens & Spring Onion

Up to 180$ + Free Treats / Extras for Life

Prawns on a weeknight? Yes please! Although, this delectable dish is weekend-worthy, too. We're all for the combination of succulent prawns and tofu 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!

This recipe is under 650kcal per serving.

Allergens:

Gluten

•Molluscs

•Wheat

•Crustaceans

•Eggs

•Peanuts

•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

190 g

Peeled Prawns

(Contains: Crustaceans;)

Capsicum

1 packet

Asian Greens

1 packet

Egg Noodles

(Contains: Gluten, Wheat, Eggs;)

1 packet

Ginger Paste

Malaysian Tofu

(Contains: Gluten, Wheat, Peanuts, Soy; May be present: Sesame.)

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

Calories651 kcal

Energy (kJ)2720 kJ

Fat19.3 g

of which saturates3.3 g

Carbohydrate79.1 g

of which sugars22 g

Dietary Fibre13.9 g

Protein38 g

Sodium3680 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. Cut Malaysian tofu into 2cm chunks.

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 and cook until cooked through, 1 minute. Transfer to a bowl.
Return frying pan to medium-high heat with a drizzle of olive oil. Cook tofu, tossing until browned, 3-4 minutes. Transfer to bowl with veggies and set aside.
Meanwhile, in a small bowl, combine oyster sauce, the brown sugar, the soy sauce and the water. Set aside.

Wipe out 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 (see ingredients) and Southeast Asian spice blend and cook until fragrant, 1 minute.
Add sauce mixture and cook until bubbling, 1 minute.
Remove from heat, then return veggies, tofu and noodles to the pan, tossing until combined. Season to taste with salt and pepper.