Fragrant Veg Noodle Stir-Fry
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Fragrant Veg Noodle Stir-Fry

Fragrant Veg Noodle Stir-Fry

with Mushrooms, Tenderstem® and Peanuts

This delicious Fragrant Veg Noodle Stir-Fry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass

Calorie Smart
Climate Conscious
Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

80 grams

Tenderstem Broccoli

1 unit(s)


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)

100 grams

Bulgogi Sauce

(Contains Soya)

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)1981 kJ
Energy (kcal)473 kcal
Fat11.1 g
of which saturates2.1 g
Carbohydrate74.8 g
of which sugars22.1 g
Protein17.4 g
Salt4.72 g
Always refer to the product label for the most accurate ingredient and allergen information.


Rolling Pin
Large Saucepan


Get Prepped

a) Boil a half-full kettle.

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips. Cut the Tenderstem® into thirds, cutting any thick stems lengthways.

c) Cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.

Cook the Noodles

a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

b) When boiling, add the noodles and broccoli to the water and cook until tender, 4 mins. 

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

Get Stir-Frying

a) While the noodles cook, heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the sliced mushrooms and pepper. Season with salt and pepper. Stir-fry until starting to soften, 6-8 mins.


Sauce Things Up

a) Stir in the ginger, garlic & lemongrass puree and cook for 1 min more.

b) Add the soy sauce, bulgogi, and water for the sauce (see pantry for amount) to the pan. 

All Together Now

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.


Garnish and Serve

a) When ready, share your veg stir-fry between your serving bowls.

b) Scatter over the peanuts and serve with any remaining lime wedges for squeezing over.