NZ Quick Bacon & Prawn Singapore-Style Noodles
with Veggies & Spring Onion
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
100 g
Diced Bacon
1 sachet
Curry Powder
1
Spring Onion
1 packet
Ginger Paste
1
Carrot
1
Courgette
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
200 g
Peeled Prawns
(Contains: Crustaceans; )
1 packet
Flat Noodles
(Contains: Wheat, Gluten, Eggs; )
Nutrition Values
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, soy sauce mix, curry powder 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.
