Hakka Inspired Noodles
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Hakka Inspired Noodles

Hakka Inspired Noodles

with Pepper, Mushrooms and Carrot Ribbons

Looking for a quick and tasty midweek dinner option? Try cooking up our Hakka Inspired Noodles in just 20 minutes for a delicious and speedy meal.

Tags:
Under 650 calories
Rapid
Veggie
Allergens:
Egg
Cereals containing gluten
Sesame
Soya
Nuts

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

Onion

2

Garlic Clove

1

Green Pepper

(May contain Celery)

2

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

20

Sesame Oil

(Contains Sesame)

120

Sliced Mushrooms

1

Carrot

15

Ginger Puree

2

Curry Powder Mix

150

Teriyaki Sauce

(Contains Soya)

25

Cashew Nuts

(Contains Nuts May contain Sesame, Nuts, Peanut)

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Nutritional information

Energy (kJ)2551 kJ
Energy (kcal)610 kcal
Fat17.6 g
of which saturates3.2 g
Carbohydrate93.9 g
of which sugars36 g
Protein17 g
Salt5.63 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Sieve
Medium Saucepan
Pan
Peeler

Instructions

Start Prepping
1

a) Boil a full kettle.

b) Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

c) Halve the pepper and discard the core and seeds. Slice into thin strips.

Cook the Noodles
2

a) Pour the boiled water into a medium saucepan with 1/2 tsp salt on high heat.

b) Add the noodles 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.

Stir-Fry the Veg
3

a) While the noodles cook, heat the sesame oil in a large frying pan on medium-high heat.

b) Once hot, add the onion, pepper and mushrooms. Stir-fry until just soft, 5-6 mins. 

Make the Carrot Ribbons
4

a) Whilst the veg cooks, trim and peel the carrot.

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

Sauce Things Up
5

a) Once the veg has softened, add the garlic, ginger puree and curry powder. Cook for 30 secs.

b) Stir the teriyaki sauce, cooked noodles and carrot ribbons into the cooked veg. Toss until coated and piping hot.

c) Taste and season with salt and pepper if needed.

Serve
6

a) Share the hakka inspired noodles between your bowls. 

b) Finish with a scattering of cashews over the top.

Enjoy!