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Prawn Singapore-Style Noodles
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Prawn Singapore-Style Noodles

Prawn Singapore-Style Noodles

with Veggies & Spring Onion

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, perfect for soaking up the sweet and savoury oyster sauce.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Allergens:
Egg
Gluten
Wheat
Mollusc
Soy
Crustacean

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

egg noodles

(Contains Egg, Gluten, Wheat;)

1

carrot

1

capsicum

2 clove

garlic

1 sprig

spring onion

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

prawns

(Contains Crustacean;)

1 packet

ginger paste

1 sachet

Southeast Asian Spice Blend

Not included in your delivery

olive oil

½ tbs

brown sugar

½ tbs

soy sauce

(Contains Gluten, Soy;)

⅓ cup

water

1

egg

(Contains Egg;)

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Nutritional Values

Energy (kJ)1911 kJ
Fat6.2 g
of which saturates1.1 g
Carbohydrate70.9 g
of which sugars15.7 g
Protein28.2 g
Sodium3232 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add egg noodles to saucepan over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse with cold water and set aside.

2
2

• Meanwhile, thinly slice carrot into half-moons. Slice capsicum. Finely chop garlic. Thinly slice spring onion. • In a small bowl, combine oyster sauce, the brown sugar, the soy sauce and the water. • In a medium bowl, whisk the egg and a pinch of salt and pepper.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and capsicum, tossing, until tender, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. • Add egg mixture and cook, stirring, until cooked through, 1 minute. Transfer to a bowl.

4
4

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook 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.

5
5

• Add oyster sauce mixture to the pan and cook, stirring, until bubbling, 1 minute. • Remove pan from heat. Return veggies and noodles to the pan, tossing, until combined and heated through. Season to taste.

6
6

• Divide prawn Singapore-style noodles and veggies between bowls. • Garnish with spring onion to serve. Enjoy!