Fragrant Veggie Noodle Stir-Fry

Name: Fragrant Veggie Noodle Stir-Fry with Mushrooms, Tenderstem® and Peanuts
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Pak Choi; 80 grams Tenderstem® Broccoli; 1 unit(s) Lime; 25 grams Salted Peanuts; 2 nest(s) Egg Noodle Nest; 120 grams Sliced Mushrooms; 15 grams Ginger, Garlic & Lemongrass Puree; 25 milliliter(s) Soy Sauce; 50 grams Ketjap Manis; 15 grams Honey; 50 milliliter(s) Water for the Sauce

with Mushrooms, Tenderstem® and Peanuts

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This delicious Fragrant Veggie Noodle Stir-Fry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

Rapid

•Veggie

•WeightWatchers

Allergens:

Peanut

•Egg

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Pak Choi

80 grams

Tenderstem® Broccoli

1 unit(s)

Lime

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

2 nest(s)

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

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kcal)460 kcal

Energy (kJ)1923 kJ

Fat8.5 g

of which saturates1.6 g

Carbohydrate79.4 g

of which sugars25.2 g

Dietary Fibre7.8 g

Protein17.4 g

Salt5.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Rolling Pin

•Large Saucepan

•Sieve

•Pan

Instructions

a) Boil a half-full kettle.

b) Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.

c) Cut the Tenderstem® into thirds.

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

a) Pour the boiled water 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.

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

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.