Southeast Asian Prawn & Chicken Egg Noodle Stir-Fry
with Broccoli & Spring Onion
- Eggs
- Wheat
- Gluten
- Molluscs
- Fish
- Soy
- Sulphites
- Crustaceans
- Cashew
- Almond
- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Gluten
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 sauce and soy sauce, tossed through with colourful veggies and perfectly pan-seared prawns. Who needs takeaway when homemade tastes so good?
Ingredients
1 sachet
Southeast Asian Spice Blend
1
Broccoli
1 packet
Flat Noodles
(Contains: Eggs, Wheat, Gluten)
1
Spring Onion
1
Carrot
2
Garlic
1 packet
Oyster Sauce
(Contains: Molluscs)
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Wheat, Gluten, Fish, Soy, Sulphites May be present: Cashew, Almond, Sesame, Eggs, Milk)
200 g
Peeled Prawns
(Contains: Crustaceans)
320 g
Chicken Breast
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs)
½ tbs
brown sugar
1 tbs
soy sauce
(Contains: Soy May be present: Gluten)
⅓ cup
Water
Nutrition
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside. • Meanwhile, finely chop garlic. Thinly slice carrot into half-moons. Cut broccoli into small florets, then roughly chop stalk. Thinly slice spring onion. • Cut chicken breast into 2cm chunks. • 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 medium-high heat. Cook carrot and broccoli, tossing, until tender, 6-7 minutes. Add garlic and cook, until fragrant, 1 minute. • Stir in the egg mixture and cook, until cooked through, 1 minute. Transfer to a bowl. • In a small bowl, combine oyster sauce, the brown sugar, fish sauce & rice vinegar mix and water. Set aside.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Add prawns, tossing, until pink and starting to curl up, 3-4 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add Southeast Asian spice blend to the pan and cook, until fragrant, 1 minute. Add oyster sauce mixture and cook, until bubbling, 1 minute. • Remove pan from heat, then add veggies and noodles, tossing until combined. Season to taste. TIP: Chicken is cooked through when it is no longer pink in the middle.
• Divide Southeast Asian-style prawn and chicken udon noodles and veggies between bowls. • Garnish with spring onion to serve. Enjoy!
