Southeast Asian Prawn, Chicken & Udon Stir-Fry

Name: Southeast Asian Prawn, Chicken & Udon Stir-Fry with Broccoli & Spring Onion
Total time: 25 min
Yield: 2
Cuisine: Singaporean
Ingredients: 1 sachet Southeast Asian Spice Blend; 1 Broccoli; 1 packet Udon Noodles; 1 Spring Onion; 1 Carrot; 2 Garlic; 1 packet Oyster Sauce; 1 packet Fish Sauce & Rice Vinegar Mix; 200 g Peeled Prawns; 320 g Chicken Breast; 1 drizzle olive oil; 1 piece egg; ½ tbs brown sugar; 1 tbs soy sauce; ⅓ cup Water

with Broccoli & Spring Onion

Recipe Development TeamUpdated on July 03, 2026

Get tasty recipes from just $6 per serving

Calories

602 kcal

Protein

67.7g protein

Total

25 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Molluscs
Fish
Soy
Sulphites
Crustaceans
Eggs
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 udon noodles are wrapped up in a blend of oyster sauce and soy sauce, tossed through with colourful veggies and perfectly pan-seared prawns and chicken. Who needs takeaway when homemade tastes so good?

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Southeast Asian Spice Blend

Broccoli

1 packet

Udon Noodles

(Contains: Wheat, Gluten)

Spring Onion

Carrot

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

Energy (kJ)2520 kJ

Calories602 kcal

Fat15.5 g

of which saturates5 g

Carbohydrate42.3 g

of which sugars9.9 g

Dietary Fibre15.7 g

Protein67.7 g

Sodium2690 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.

You will need

•Large Non-Stick Pan

•Medium Saucepan

Cooking Steps

PDF

• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes. Drain, rinse and set aside.
• Meanwhile, finely chop garlic. Thinly slice carrot into half-moons.
Cut broccoli (see ingredients) into small florets, then roughly chop stalk. Thinly slice spring onion.
• 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, stirring, until just set and cooked through, 1 minute. Transfer to a bowl.
• In a small bowl, combine oyster sauce, the brown sugar, fish sauce & rice vinegar mix and the water. Set aside.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook peeled prawns and chicken, tossing, until pink and starting to curl up, 3-4 minutes.
• Add Southeast Asian spice blend and cook until fragrant, 1 minute.
• Add oyster sauce mixture and cook until bubbling, 1 minute.
• Remove pan from heat, then add veggies and cooked noodles, tossing until combined. Season to taste with salt and pepper.