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Ginger Sesame Veg Noodles
Ginger Sesame Veg Noodles

Ginger Sesame Veg Noodles

with Portobello Mushrooms and Tenderstem® Broccoli

Our Ginger Sesame Veg Noodles is a delicious veggie option that makes it easy to eat more veg in your diet and try something new! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Veggie
Allergens:
Egg
Cereals containing gluten
Soya
Sesame

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.

Total30 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Portobello Mushrooms

150 grams

Tenderstem® Broccoli

1 unit(s)

Carrot

15 grams

Ginger Puree

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

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

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

Not included in your delivery

20 grams

Butter

2 tbsp

Tomato Ketchup

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2168 kJ
Energy (kcal)518 kcal
Fat12 g
of which saturates6.3 g
Carbohydrate83.7 g
of which sugars31.1 g
Dietary Fibre8.2 g
Protein16.2 g
Salt6.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Baking Tray
Peeler
Sieve
Kettle
Medium Saucepan
Lid

Instructions

Portobello Road
1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Remove the stems from the portobello mushrooms (but leave the mushroom whole).

Heat a drizzle of oil in a large frying pan on high heat. 

Fry the mushrooms until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins. Season with salt and pepper.

Finish the Prep
2

Meanwhile, cut the broccoli into thirds, halving any thick stems lengthways.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core. 

Reduce the heat to low, then add the ginger puree and butter (see pantry for amount) to the pan. Baste the mushrooms by gently spooning over the ginger butter.

Transfer the mushrooms, stem-side up, to a medium baking tray. Once the oven is hot, bake on the top shelf until tender, 8-10 mins.

Cook the Noodles
3

Meanwhile, boil a full kettle for the noodles. 

Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring to a boil. Add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

While everything cooks, return the (now empty) frying pan to medium-high heat with a drizzle of oil (no need to clean).

Fry the Veg
4

Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and cook until tender, 2-3 mins more. 

Remove the lid, then add the carrot ribbons and ginger, garlic & lemongrass puree and cook for 30 secs. 

 

Add the Flavour
5

Stir the soy sauce, ketjap manis, honey, tomato ketchup and water for the sauce (see pantry for both amounts) to the pan. Bring to a boil, then simmer for 2-3 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Add the cooked noodles to the pan and simmer until piping hot, tossing to coat in the sauce, 1-2 mins. 

When ready, thinly slice the cooked mushrooms.

Serve Up
6

Share the veg noodles between your bowls and top with the sliced mushrooms.

Sprinkle over the roasted sesame seeds to finish.

Enjoy!

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