Fragrant Veggie Noodle Stir-Fry
with Mushrooms, Tenderstem®, Green Beans and Peanuts
- Egg
- Cereals containing gluten
- Soya
- Peanut
- May contain traces of allergens
- Celery
- Nuts
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!
Ingredients
1
Bell Pepper
(May be present: Celery)
2
Spring Onion
150
Chestnut Mushrooms
80
Tenderstem® Broccoli
2
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
80
Green Beans
15
Ginger, Garlic & Lemongrass Puree
25
Soy Sauce
(Contains: Cereals containing gluten, Soya)
96
Sweet Chilli Sauce
25
Salted Peanuts
(Contains: Peanut May be present: Nuts)
Not included in your delivery
2
Egg
Nutrition Values
Utensils
Cooking Steps
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.
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.
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 ginger, garlic & lemongrass puree and cook for 1 min more.
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.
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.
a) When ready, top your noodles with the fried eggs (if using).
b) Scatter over the peanuts and spring onions to finish. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sauce brings a fragrant, sweet-and-savoury depth, though some find it quite salty or sweet; using less ketjap manis and soy sauce can help balance the flavour.
- Ease of prep: This is a quick, straightforward stir-fry that comes together in around 10–15 minutes, making it a reliable choice for busy weeknights.
- Suggestions: Adding tofu, prawns, or a fried egg boosts the protein content and makes the dish more satisfying; some also recommend adding extra vegetables such as baby corn, courgette, or carrot to bulk it out.
- Next-day meals: Leftovers are best enjoyed fresh, as the noodles can become stodgy when reheated, though at least one reviewer found the flavours improved the next day.
- Portions: Several reviewers felt the portion was on the small side for two people, and suggest adding extra noodles or vegetables if you have a larger appetite.
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