Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3009 / 720
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil noodles
Bring a pot of salted water to the boil. Once boiling, add the noodles and cook for 4 min until tender. Once tender, drain and run under cold water to keep them from sticking together. Set aside.
Shred the cabbage. Peel and grate the carrots. Peel and mince the garlic. Crack the eggs into a shallow bowl and whisk. Finely chop the redchilli.
3 Fry prawns
Rinse and drain the prawns. Pat dry with kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min until pink and cooked through. Transfer the prawns to a plate. Reserve the pan.
4 Start stir-fry
Return the pan to a medium heat with a drizzle of oil and add the eggs. Scramble. Add the carrots, cabbage and garlic. Fry for 7 min or until softened. Add the bean sprouts and cook for 1 min further.
5 Finish stir-fry
Add the noodles, prawns, sweetsoy sauce, soysauce, darksoy, sambal oelek, ketchup and oystersauce. Toss to coat.
Remove the pan from the heat add the sesame oil. Slice the lime into quarters and squeeze them over the noodles. Divide amongst bowls and serve.