Prawn Singapore-Style Noodles
with Capsicum, Asian Greens & Spring Onion
- Eggs
- Gluten
- Wheat
- Molluscs
- Crustaceans
- Soy
- May contain traces of allergens
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. This recipe is under 650kcal per serving.
Ingredients
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat)
1
Capsicum
1 packet
Asian Greens
1 sprig
Spring Onion
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Peeled Prawns
(Contains: Crustaceans)
½ packet
Ginger Paste
1 sachet
Southeast Asian Spice Blend
2 clove
Garlic
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
½ tbs
brown sugar
1 tbs
soy sauce
(Contains: Gluten, Soy)
⅓ cup
water
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 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.
• 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. • 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 and noodles to the pan, tossing until combined. Season to taste with salt and pepper.
• Divide prawn Singapore-style noodles between bowls. • Top with spring onion to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most customers loved the bold, layered flavours, though several found the Southeast Asian spice blend quite strong and curry-forward. A few found it mild, while others felt it lacked depth without the full spice mix.
- Ease of prep: This is a quick and easy weeknight dish that most found simple to follow. One reviewer noted the prawns only need about a minute each side before adding the seasoning and sauce, to avoid overcooking.
- Suggestions: Many recommended using less of the spice blend if cooking for kids or those sensitive to heat, and several suggested reducing the water in the sauce to avoid a watery or sloppy result. A few added extra vegetables like broccoli or carrot to bulk out the dish.
- Leftovers: Several customers enjoyed this the next day, with one noting it tasted even better reheated in a frying pan. Leftovers made a great lunch.
- Portions: Some felt the dish was noodle-heavy relative to the prawns and vegetables, and a few found the overall serving size on the smaller side.
- Noodles: A number of customers strongly preferred the egg noodles over udon, finding the thicker noodles too gluggy and not well suited to the sauce. One tip shared was to prep the noodles just before serving, as they can stick together if set aside too long.
