Fragrant Veggie Noodle Stir-Fry
with Mushrooms, Tenderstem® and Peanuts
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.
(May contain Celery)
(Contains Peanut May contain Nuts)
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
Ginger, Garlic & Lemongrass Puree
(Contains Cereals containing gluten, Soya)
Not included in your delivery
Water for the Sauce
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.
c) Cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.
a) Bring a large saucepan of water to the boil with 0.25 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.
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.
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.
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 veggie stir-fry between your serving bowls.
b) Scatter over the peanuts and serve with any remaining lime wedges for squeezing over.