Prawn Singapore-Style Noodles
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Prawn Singapore-Style Noodles

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.

Tags:
Calorie Smart
Allergens:
Gluten(Wheat)
Egg
Mollusc
Gluten
Soy
Crustacean/Crustacé

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

Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

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; )

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Nutrition Values

Energy (kJ)1584 kJ
Calories378 kcal
Fat1.3 g
of which saturates0.2 g
Carbohydrate64.4 g
of which sugars8.6 g
Dietary Fibre11.2 g
Protein22.3 g
Sodium2165 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Large Non-Stick Pan

Cooking Steps

1
1

• 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, soy sauce and the water. • In a medium bowl, whisk the egg and a pinch of salt and pepper.

2
2

• 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.

3
3

• 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 curry powder and remaining garlic, and cook until fragrant, 1 minute. • Stir in sauce mixture and cook, until bubbling, 1 minute. • Remove pan from heat and return veggies and noodles, tossing until combined. Season to taste.

4
4

• Divide prawn Singapore-style noodles and veggies between bowls. • Top with spring onion to serve. Enjoy!