Speedy Southeast Asian Prawn & Chicken Noodles
with Asian Greens & 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 sauce and fish sauce, 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.
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
2
Garlic
1 sachet
Southeast Asian Spice Blend
1
Asian Greens
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
1
Spring Onion
1
Carrot
1 packet
Oyster Sauce
(Contains: Molluscs; )
300 g
Diced Chicken
200 g
Peeled Prawns
(Contains: Crustaceans; )
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Wheat, Gluten, Fish, Soy, Sulphites; May be present: Cashew, Almond, Sesame, Eggs, Milk)
Nutrition Values
Utensils
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 the 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. Roughly chop Asian greens (see ingredients). 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, until cooked through, 1 minute. Transfer to a bowl. • In a small bowl, combine oyster sauce, the brown sugar, soy sauce and water. Set aside. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
• Wipe out the frying pan and 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 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.
• Divide Southeast Asian-style prawn and chicken udon noodles and veggies between bowls. • Garnish with spring onion to serve. Enjoy!
