Dive into the bold flavours of Singapore! Tender beef, earthy mushrooms, and slurpy egg noodles come together in a savourysweet 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
1 packet
mushrooms
1 packet
green beans
1 packet
Asian Greens
1
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
beef mince
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
oyster sauce
(Contains Mollusc; )
1 sachet
curry powder
1 packet
coriander
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy; )
2
eggs
(Contains Egg; )
• Boil the kettle. • Thinly slice 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 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 high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, add remaining garlic and sweet soy seasoning and cook, tossing 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 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 beef 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 to serve. Enjoy!