Prawn Singapore-Style Noodles
with Veggies & Spring Onion
- Eggs
- Gluten
- Wheat
- Molluscs
- Soy
- Crustaceans
- 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, 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.
Ingredients
1 packet
egg noodles
(Contains: Eggs, Gluten, Wheat)
1
carrot
1
capsicum
2 clove
garlic
1 bunch
spring onion
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
prawns
(Contains: Crustaceans)
½ packet
ginger paste
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
½ tbs
brown sugar
1 tbs
soy sauce
(Contains: Gluten, Soy)
⅓ cup
water
1
egg
(Contains: Eggs)
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, 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. Set aside. • In a medium bowl, whisk the egg and a pinch of salt and pepper.
• 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. • Stir in egg mixture and cook until cooked through, 1 minute. Transfer to a bowl.
• 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.
• To prawns, add sauce mixture and cook, until bubbling, 1 minute. • Remove pan from heat and return veggies and noodles, tossing until combined. Season to taste.
• Divide prawn Singapore-style noodles and veggies between bowls. • Garnish with spring onion to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The prawns, ginger, and oyster sauce combination delivers bold, authentic Singapore-style flavour that many describe as better than takeaway. Some found the overall taste mild or a little sweet, while others felt the sauce was too dominant.
- Ease of prep: Most found this a quick and easy weeknight cook, though a few noted it uses more pans and bowls than expected.
- Suggestions: The Southeast Asian spice blend is frequently flagged as overpowering — several customers recommend using half the sachet, especially when cooking for kids or those sensitive to heat. A few also suggested mixing the spice powder with a little water before adding it to avoid a dry or gritty texture, and one customer found keeping the sauce separate and spooning it over to taste worked well. If the sauce feels too salty, halving the soy sauce and diluting with water is worth trying.
- Leftovers: This dish holds up well the next day, with several customers enjoying it for lunch; one noted it reheats well from frozen.
- Portions: Many found the noodle-to-vegetable ratio unbalanced — too many noodles and not enough vegetables — and suggest cooking less noodles or adding extra veg like bok choy, corn, or beans to bulk it out.
