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Lunar Longevity Noodles

Lunar Longevity Noodles

with Portobello Mushrooms, Spring Onion and Crispy Onions

Recipe Development Team
Recipe Development TeamPublished on October 10, 2024
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Tags:
Veggie
•Calorie Smart
•Under 600 calories
Allergens:
Wheat
•Cereals containing gluten
•Egg
•Sesame
•Soya

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.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Portobello Mushrooms

150 grams

Green Beans

2 unit(s)

Spring Onion

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

20 milliliter(s)

Sesame Oil

(Contains: Sesame)

15 grams

Ginger Puree

50 grams

Ketjap Manis

(Contains: Soya)

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 sachet(s)

Crispy Onions

(Contains: Wheat, Cereals containing gluten)

1 pinch

Chilli Flakes

Not included in your delivery

1 tbsp

Honey

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2165 kJ
Energy (kcal)518 kcal
Fat15 g
of which saturates3.8 g
Carbohydrate79.4 g
of which sugars26.1 g
Dietary Fibre7 g
Protein14.1 g
Salt5.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Kettle
•Knife
•Sieve
•Medium Saucepan
•Large Frying Pan

Cooking Instructions and Tips

1

a) Boil a full kettle.

b) Meanwhile, thinly slice the mushrooms.

c) Trim the green beans, then cut into thirds.

d) Trim and thinly slice the spring onion.

2

a) Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to the boil, then add the noodles and green beans.

b) Cook until tender, 4 mins. 

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

3

a) Heat the sesame oil in a large frying pan on high heat.

b) Once hot, add the mushroom to the pan and season with salt and pepper. 

c) Cook, stirring, until golden, 6-8 mins. 

4

a) Add the ginger puree and white parts of the spring onion to the mushrooms. 

b) Cook until fragrant, 1 min.

c) Stir in the ketjap manis, soy sauce, honey and water for the sauce (see pantry for amount).

d) Bring to the boil and simmer until reduced slightly, 2-3 mins.

5

a) Add the cooked noodles and green beans to the mushroom pan.

b) Toss to coat and simmer until piping hot, 1-2 mins.

c) Add a splash of water if you feel it needs it.

6

a) Share the noodles between your bowls.

b) Scatter over the remaining spring onion.

c) Sprinkle over the crispy onions and chilli flakes (add less if you'd prefer things milder) to finish.

Enjoy!

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