Singaporean-Style Prawn & Tofu Noodle Stir-Fry

Name: Singaporean-Style Prawn & Tofu Noodle Stir-Fry with Capsicum, Spinach & Spring Onion
Total time: 25 min
Yield: 2
Cuisine: Singaporean
Ingredients: 1 packet Baby Spinach Leaves; 2 Garlic; 1 Spring Onion; 190 g Peeled Prawns; 1 Capsicum; 1 packet Egg Noodles; 1 packet Oyster Sauce; 1 Malaysian Tofu; 1 packet Ginger Paste; 1 sachet Southeast Asian Spice Blend

with Capsicum, Spinach & 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 and tofu 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.

Tags:

Calorie Smart

Allergens:

Crustaceans

•Eggs

•Gluten

•Wheat

•Molluscs

•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 packet

Baby Spinach Leaves

2

Garlic

1

Spring Onion

190 g

Peeled Prawns

(Contains: Crustaceans;)

1

Capsicum

1 packet

Egg Noodles

(Contains: Eggs, Gluten, Wheat;)

1 packet

Oyster Sauce

(Contains: Gluten, Wheat, Molluscs;)

1

Malaysian Tofu

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

1 packet

Ginger Paste

1 sachet

Southeast Asian Spice Blend

Nutritional Values

Calories546 kcal

Energy (kJ)2280 kJ

Fat11.9 g

of which saturates2.4 g

Carbohydrate73.8 g

of which sugars17.1 g

Dietary Fibre14.1 g

Protein33.6 g

Sodium3090 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

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 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.

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 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.

3

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.