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Fragrant Veggie Noodle Stir-Fry

Fragrant Veggie Noodle Stir-Fry

with Mushrooms, Tenderstem®, Green Beans and Peanuts

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Our Fragrant Veggie Noodle Stir-Fry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:RapidVeggieUnder 650 caloriesEggs not included
Allergens:EggCereals containing GlutenSoyaPeanuts

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Bell Pepper

2 unit(s)

Spring Onion

150 grams

Chestnut Mushrooms

80 grams

Tenderstem Broccoli ®

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

80 grams

Green Beans

15 grams

Ginger, Garlic & Lemongrass Puree

25 milliliter(s)

Soy Sauce

(ContainsCereals containing Gluten, Soya)

96 grams

Sweet Chilli Sauce

25 grams

Salted Peanuts

(ContainsPeanuts)

Not included in your delivery

2 unit(s)

Egg

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2301 kJ
Energy (kcal)550 kcal
Fat14.0 g
of which saturates3.0 g
Carbohydrate79.2 g
of which sugars28.3 g
Protein24.9 g
Salt4.38 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Colander
Frying Pan
Bowl
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

a) Bring a large saucepan of water to the boil with 1/4 tsp salt.
b) Halve the pepper and discard the core and seeds. Slice into thin strips.
c) Trim and thinly slice the spring onions. Quarter the mushrooms.
d) Cut the Tenderstem® into thirds. Trim the green beans and cut into thirds.

2

a) When your pan of water is boiling, add the noodles and bring back to the boil. Cook until tender, 4 mins.
b) Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

3

a) While the noodles cook, heat a drizzle of oil in a large frying pan or wok on high heat.
b) Once hot, add the mushrooms, pepper, green beans and broccoli. Stir-fry until starting to soften, 5-6 mins. TIP: Add a splash of water to help cook the veg if you feel it needs it.
c) Stir in the garlic, ginger & lemongrass puree and cook for 1 min more.

4

a) Add the cooked noodles, soy sauce and sweet chilli sauce to the veg pan with a splash of water if you feel it needs it.
b) Stir-fry until everything is combined and piping hot, 1-2 mins.
c) Once cooked, divide the noodle stir-fry between your serving bowls and cover with foil to keep warm.

5

a) If you're adding an egg, wipe out the (now empty) pan and pop back on high heat with a drizzle of olive oil. TIP: Use a frying pan if you were using a wok.
b) Once hot, crack in the eggs (1 per person).
c) Cook until the egg white is cooked and the yolk is the firmness you desire, 4-5 mins. Lower the heat as needed.

6

a) When ready, top your noodles with the fried eggs (if using).
b) Scatter over the peanuts and spring onions to finish. Enjoy!