Stir-Fried Chicken, Prawns & Mushroom Noodle Toss
with Charred Zucchini & Chilli
- Gluten
- Molluscs
- Wheat
- Sesame
- Soy
- Eggs
- Crustaceans
- Gluten
- May contain traces of allergens
Think egg noodle ribbons, prawns and golden chicken strips doing a savoury tango in an umami-packed glaze. With earthy mushrooms and a chilli finale, this sweet soy chicken dish is a textural Chinese masterpiece that’s basically a hug in a bowl. We’ve replaced the udon noodles in this recipe with egg noodles due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
330 g
Chicken Thigh
1
Garlic
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Sliced Mushrooms
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1
Zucchini
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat)
1
Long Chilli
190 g
Peeled Prawns
(Contains: Crustaceans)
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
½ tbs
vinegar (rice wine or white wine)
¼ cup
water
1 drizzle
sesame oil
(Contains: Sesame)
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.
• Thinly slice zucchini into half-moons.
• Finely chop garlic.
• Thinly slice long chilli (if using).
• Cut chicken thigh into 2cm chunks.
• In a medium bowl, combine chicken, sweet soy
seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over
high heat.
• When oil is hot, cook chicken, tossing occasionally,
until browned and cooked through, 5-6 minutes.
Transfer to a bowl.
• Return the pan to medium-high heat, cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Set aside.
TIP: Chicken is cooked through when it’s no longer pink
inside.
• Wipe out the frying pan, then return to medium-high
heat with a drizzle of olive oil.
• Cook sliced mushrooms until just softened,
2-3 minutes.
• Add zucchini and cook until tender, 4-5 minutes.
• Add garlic and cook until fragrant, 1 minute.
• To the frying pan, add cooked egg noodles, chicken, prawns, oyster sauce, the soy sauce, vinegar and
water, tossing until well combined, 1 minute.
• Season to taste with pepper.
• Divide stir-fried chicken and prawn mushroom noodle toss
between bowls. Add a drizzle of sesame oil.
• Garnish with chilli (if using) to serve. Enjoy!
