Shortcut Singaporean Double Prawn Mee Noodles
with Asian Greens, Wombok & Sesame Seeds
- Eggs
- Gluten
- Wheat
- Molluscs
- Sesame
- Crustaceans
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
- Sesame
Skip the lengthy simmering time and dive straight into a comforting hawker-style favorite made beautifully simple. Plump prawns and bouncy noodles soak up an aromatic broth that's packed with authentic Singaporean flavor. Tossed with crisp Asian greens and tender wombok, it delivers a fresh, texture-rich noodle bowl that hits all the right savoury notes.
Ingredients
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat)
1 packet
Asian Greens
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
½ packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
380 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Garlic Paste
1 packet
Shredded Wombok
Not included in your delivery
2 tbs
soy sauce
(Contains: Soy May be present: Gluten)
1 drizzle
olive oil
¼ 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 and set aside.
• Meanwhile, roughly chop Asian greens.
• In a small bowl, combine oyster sauce, sesame seeds, cornflour
(see ingredients), the soy sauce and water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl and
cover to keep warm. Set aside.
TIP: Cook in batches if your pan is getting crowded.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook shredded wombok and Asian greens until just wilted, 1-2 minutes.
• Add cooked prawns, egg noodles and the oyster sauce mixture, tossing to
combine, 1 minute. Season to taste with pepper.
• Divide Singaporean double prawn mee noodles between bowls to serve. Enjoy!
