Hakka Inspired Noodles
with Pepper, Mushrooms and Carrot Ribbons
- Wheat
- Cereals containing gluten
- Egg
- Sesame
- Soya
- Cashew nuts
- Nuts
- Celery
- May contain traces of allergens
- Brazil nuts
- Hazelnuts
- Pecan Nuts
- Almonds
- Nuts
- Peanut
- Pistachio nuts
- Macadamia Nuts
- Sesame
Ingredients
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 unit(s)
Green Pepper
(May be present: Celery)
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
120 grams
Sliced Mushrooms
1 unit(s)
Carrot
15 grams
Ginger Puree
1 sachet(s)
Curry Powder Mix
150 grams
Teriyaki Sauce
(Contains: Soya)
25 grams
Cashew Nuts
(Contains: Cashew nuts, Nuts May be present: Brazil nuts, Hazelnuts, Pecan Nuts, Almonds, Nuts, Peanut, Pistachio nuts, Macadamia Nuts, Sesame)
Nutrition Values
Utensils
Cooking Steps
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.
a) Pour the boiled water into a medium saucepan with 0.5 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.
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.
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.
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.
a) Share the hakka inspired noodles between your bowls.
b) Finish with a scattering of cashews over the top.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-and-savoury combination of teriyaki sauce and curry powder divides opinion; some find it bold and satisfying, while others feel the sauce overpowers the vegetables and noodles.
- Ease of prep: Quick and straightforward to put together, making it a reliable choice for a busy weeknight dinner.
- Suggestions: Use only half the curry powder for a more balanced heat, and consider reducing the teriyaki sauce if you prefer a lighter coating. Adding prawns, chicken, or tofu can boost the protein, and toasting the cashews before serving adds a welcome crunch.
- Next-day meals: One reviewer noted the dish tastes even better the following day, so it is worth making a little extra if you can.
- Portions: Some found the dish on the smaller side, particularly as a main meal; adding extra noodles or a protein such as tofu can help make it more filling.
