Prawn Singapore-Style Noodles

Name: Prawn Singapore-Style Noodles with Veggies & Spring Onion
Total time: 25 min
Yield: 2
Cuisine: Singaporean
Ingredients: 1 packet Flat Noodles; 1 sachet Curry Powder; 1 Spring Onion; 1 packet Ginger Paste; 1 Carrot; 2 Garlic; 1 Courgette; 1 packet Oyster Sauce; 1 packet Soy Sauce Mix; 200 g Peeled Prawns

with Veggies & Spring Onion

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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.

Allergens:

Eggs

•Wheat

•Gluten

•Molluscs

•Soy

•Crustaceans

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Flat Noodles

(Contains: Eggs, Wheat, Gluten; )

1 sachet

Curry Powder

Spring Onion

1 packet

Ginger Paste

Carrot

Garlic

Courgette

1 packet

Oyster Sauce

(Contains: Molluscs; )

1 packet

Soy Sauce Mix

(Contains: Wheat, Gluten, Soy; )

200 g

Peeled Prawns

(Contains: Crustaceans; )

Nutrition Values

Calories390 kcal

Energy (kJ)1630 kJ

Fat1.5 g

of which saturates0.3 g

Carbohydrate64 g

of which sugars9.3 g

Dietary Fibre10.8 g

Protein23.6 g

Sodium2680 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.

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 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. • 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.