Singaporean-Style Prawn & Tofu Noodle Stir-Fry
with Capsicum, Spinach & Spring Onion- Crustaceans
- Eggs
- Gluten
- Wheat
- Molluscs
- Peanuts
- Soy
- May contain traces of allergens
- Sesame
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.
Ingredients
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, Molluscs, Wheat;)
1
Malaysian Tofu
(Contains: Gluten, May contain traces of allergens, Peanuts, Soy, Sesame, Wheat;)
1 packet
Ginger Paste
1 sachet
Southeast Asian Spice Blend
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. 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.
• Divide prawn and tofu Singapore-style noodles between bowls. • Top with spring onion to serve. Enjoy!
