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.
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
Flat Noodles
(Contains Gluten; )
1
Carrot
1
Courgette
1
Spring Onion
Garlic
1
Oyster Sauce
1
Ginger Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Peeled Prawns
(Contains Crustacean/Crustacé; )
1
Curry Powder
Not included in your delivery
olive oil
brown sugar
soy sauce
(Contains Gluten, Soy; )
water
egg
(Contains Egg; )
Nutrition Values
Instructions
• 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 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 to serve. Enjoy!