Singaporean Prawns & Mushroom Egg Noodles
with Garlic Greens & Chilli
Dive into the bold flavours of Singapore! Tender prawns, earthy mushrooms, and slurpy egg noodles come together in a savoury-sweet sauce that packs a punch with every bite. Tossed with vibrant veggies and fragrant spices, it’s a quick, easy dish thatʼll transport your taste buds on a culinary adventure.
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
mushrooms
1 packet
green beans
1 packet
Asian Greens
½
Onion
½
fresh chilli (optional)
2 clove
garlic
1 packet
Egg Noodles
(Contains Gluten(Wheat), Egg; )
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
oyster sauce
(Contains Mollusc; )
1 sachet
curry powder
1 packet
coriander
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy; )
2
eggs
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice button mushrooms. Trim and halve green beans. Roughly chop Asian greens. Thinly slice onion (see ingredients) into wedges. Thinly slice fresh chilli (if using). Finely chop garlic.
• 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, heat a large frying pan over high heat with a drizzle of olive oil. Cook button mushrooms and onion, tossing, until tender, 4-5 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook green beans and Asian greens until tender, 3-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a bowl and cover to keep warm.
• 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. Transfer to a bowl. • Return frying pan to medium heat with a drizzle of olive oil, then add remaining garlic and sweet soy seasoning and cook, until fragrant, 1 minute. • Add oyster sauce, curry powder, the soy sauce and a splash of water and cook, stirring, until slightly thickened, 1 minute. • Return prawns, mushrooms and onion to the frying pan, then add noodles and toss to combine. Season to taste.
• Meanwhile, heat a drizzle of olive oil in a medium frying pan over medium-high heat. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes.
• Divide the Singaporean prawn and mushroom egg noodle stir-fry between bowls. • Top with a fried egg and garlic greens. Garnish with fresh chilli (if using). Tear over coriander. Enjoy!