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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Onion
2
Garlic Clove**
1
Green Pepper
(May contain traces of: 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 traces of: Sesame, Nuts, Peanut)
Utensils
Instructions
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 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.
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!
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