This delicious Fragrant Veggie Noodle Stir-Fry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 unit(s)
Bell Pepper
(May contain Celery)
80 grams
Tenderstem Broccoli
1 unit(s)
Lime
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
120 grams
Sliced Mushrooms
15 grams
Ginger, Garlic & Lemongrass Puree
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
50 grams
Ketjap Manis
(Contains Soya)
15 grams
Honey
150 grams
King Prawns
(Contains Crustaceans)
50 milliliter(s)
Water for the Sauce
a) Boil a half-full kettle.
b) Halve the pepper and discard the core and seeds. Slice into thin strips. Cut the Tenderstem® into thirds.
c) Cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.
a) Pour the boiled water (see pantry for amount) into a large saucepan with 1/4 tsp salt and bring back to the boil on high heat.
b) When your pan of water is boiling, add the noodles and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) While the noodles cook, heat a drizzle of oil in a large frying pan on high heat. Drain the prawns.
b) Once hot, add the mushrooms, pepper and broccoli. Season with salt and pepper. Stir-fry until starting to soften, 6-8 mins.
c) When the veg has cooked for 3 mins, add the prawns and fry for the remaining 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
a) Stir in the ginger, garlic & lemongrass puree and cook for 1 min more.
b) Add the soy sauce, ketjap manis, honey and water for the sauce (see pantry for amount) to the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
a) Stir to combine and simmer until slightly thickened, 2-3 mins.
b) Add the cooked noodles and a good squeeze of lime juice from a lime wedge to the pan. Toss to coat in the sauce, 1 min.
a) When ready, share your king prawn stir-fry between your serving bowls.
b) Scatter over the peanuts and serve with any remaining lime wedges for squeezing over.
Enjoy!
Step 3 MOD: If you’ve chosen to add prawns, add them to the pan after cooking the veg for 3 mins. Stir-fry for the remaining amount of time, 4-5 mins, then continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw prawns. They’re cooked when pink on the outside and opaque in the middle.