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?
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
1 packet
Flat Noodles
(Contains: Eggs, Wheat, Gluten; )
1 sachet
Curry Powder
1
Spring Onion
1 packet
Ginger Paste
1
Carrot
2
Garlic
1
Courgette
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
200 g
Peeled Prawns
(Contains: Crustaceans; )
Not included in your delivery
1 drizzle
olive oil
½ tbs
brown sugar
⅓ cup
Water
1 piece
egg
(Contains: Eggs; )
Nutrition Values
Utensils
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 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
and the water.
• In a medium bowl, whisk the egg with 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 the egg mixture and cook until cooked
through, 1 minute. Transfer to a bowl, season to taste and set aside.
• Wipe out frying pan, then return to medium-high heat with a drizzle of
olive oil. Cook peeled 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 the oyster-soy sauce mixture and cook until bubbling, 1 minute.
• Remove from heat, then return veggies and noodles to the pan, tossing
until combined. Season to taste.
• Divide prawn Singapore-style noodles and veggies between bowls.
• Top with spring onion to serve. Enjoy!
