Ginger Sesame Veggie Noodles
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Ginger Sesame Veggie Noodles

with Portobello Mushrooms and Tenderstem® Broccoli

Calorie Smart
Cereals containing gluten

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 Time30 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Portobello Mushrooms

150 grams

Tenderstem Broccoli

1 unit(s)


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


5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

20 grams


2 tbsp

Tomato Ketchup

50 milliliter(s)



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
Protein16.2 g
Salt6.56 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Frying Pan
Baking Tray
Medium Saucepan



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.


Meanwhile, cut the Tenderstem® 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. When melted, baste the mushrooms by gently spooning over the ginger butter.

Transfer them, stem-side up, to a medium baking tray. Bake on the top shelf of your oven until tender, 8-10 mins.


Meanwhile, boil a half-full kettle for the noodles. 

Pour the boiled water into a medium saucepan with 0.5 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).

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

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



Add the soy sauce, ketjap manis, honey, tomato ketchup and water (see pantry for both amounts) to the pan. Bring to a boil, then simmer for 2-3 mins.

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 mushrooms.


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

Sprinkle over the roasted sesame seeds to finish.