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Hakka Inspired Noodles

Hakka Inspired Noodles

Hakka Inspired Noodles

with Pepper, Mushrooms and Carrot Ribbons

Recipe Development TeamPublished on February 01, 2023

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Allergens:

Wheat

•Cereals containing gluten

•Egg

•Sesame

•Soya

•Cashew nuts

•Nuts

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove**

1 unit(s)

Green Pepper

(May contain traces of: 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 contain traces of: Brazil nuts, Hazelnuts, Pecan Nuts, Almonds, Nuts, Peanut, Pistachio nuts, Macadamia Nuts, Sesame)

Nutritional information

Energy (kJ)2594 kJ

Energy (kcal)620 kcal

Fat18.4 g

of which saturates3.5 g

Carbohydrate94.6 g

of which sugars36.5 g

Dietary Fibre9.5 g

Protein16.9 g

Salt5.7 g

Potassium82.5 mg

Calcium7.5 mg

Iron0.2 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Kettle

•Knife

•Sieve

•Medium Saucepan

•Pan

•Peeler

Cooking Instructions and Tips

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.

2

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.

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.

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.

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.

6

a) Share the hakka inspired noodles between your bowls.

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

Enjoy!

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