Bacon & Prawn Singapore-Style Noodles
with Veggies & Spring Onion
Get ready for a dish that takes your palate on a whirlwind adventure through the bustling streets of Southeast Asia! Oodles of noodles are wrapped up in a blend of oyster and soy sauces, tossed through with colourful veggies and perfectly pan-seared prawns. Who needs takeaway when homemade tastes so good?
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Egg Noodles
(Contains Gluten(Wheat), Egg; )
1
carrot
1
courgette
1 sprig
spring onion
3 clove
garlic
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 sachet
curry powder
1 packet
Diced Bacon
Not included in your delivery
olive oil
½ tbs
brown sugar
1 tbs
soy sauce
(Contains Gluten, Soy; )
⅓ cup
water
1
egg
(Contains Egg; )
Nutrition Values
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 and courgette into half-moons. Thinly slice spring onion. Finely chop garlic. • In a small bowl, combine oyster sauce, the brown sugar, the soy sauce and the water. • 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 high heat. Cook carrot and courgette, tossing, until tender, 4-5 minutes. Add ginger paste and half the garlic and cook, until fragrant, 1 minute. • Reduce heat to medium-high. Stir in egg mixture and cook until cooked through, 1 minute. Transfer to a bowl, season and set aside.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add curry powder and remaining garlic, and cook until fragrant, 1 minute.
• To pan with 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. • Top with spring onion and diced bacon to serve. Enjoy.