Fragrant Veggie Noodle Stir-Fry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Fragrant Veggie Noodle Stir-Fry

Fragrant Veggie Noodle Stir-Fry

with Mushrooms, Tenderstem® and Peanuts

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:
Under 650 calories
WeightWatchers
Veggie
Quick
Allergens:
Peanut
Egg
Cereals containing gluten
Soya

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
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

80 grams

Tenderstem Broccoli

1 unit(s)

Lime

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)

50 grams

Ketjap Manis

(Contains Soya)

15 grams

Honey

Not included in your delivery

50 milliliter(s)

Water for the Sauce

sideBannerName

Nutritional information

Energy (kJ)1932 kJ
Energy (kcal)462 kcal
Fat8.6 g
of which saturates1.8 g
Carbohydrate77.6 g
of which sugars27.4 g
Protein16.9 g
Salt5.55 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Rolling Pin
Kettle
Sieve
Large Saucepan
Pan

Instructions

Get Prepped
1

a) Boil a half-full kettle.

b) Halve the 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.

 

Cook the Noodles
2

a) Pour the boiled water (see pantry for amount) 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. 

Stir-Fry the Veg
3

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

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

 

Sauce Things Up
4

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.

Bring it All Together
5

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
6

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. 

Enjoy!