Miso Mushroom Udon Noodles
with Tenderstem® Broccoli and Peanuts
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.
(Contains Peanut May contain Nuts)
(Contains Cereals containing gluten)
Sweet Chilli Sauce
Not included in your delivery
Water for the Sauce
a) Cut the Tenderstem® broccoli into thirds.
b) Heat a drizzle of oil in a large frying pan on high heat.
c) When hot, add the mushrooms and broccoli to the pan.
d) Season with salt and pepper and fry, stirring occasionally, until softened, 5-6 mins.
a) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
a) Peel and grate the garlic (or use a garlic press).
c) Add the garlic to the frying pan and fry until fragrant, 1 min.
a) Stir the miso paste, sambal, ketjap manis and water for the sauce (see pantry for amount) into the frying pan.
b) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
c) Meanwhile, cut the lime into wedges.
a) Break the udon noodles apart gently with your hands, then add them to the frying pan.
b) Toss to coat and simmer until piping hot, 1-2 mins.
a) Stir the sweet chilli sauce and butter (see pantry for amount) into the noodles until the butter has melted.
b) Add a good squeeze of lime juice.
c) Taste and season with salt and pepper.
a) Share the miso mushroom and broccoli noodles between your serving bowls.
b) Sprinkle over the crushed peanuts.
c) Serve any remaining lime wedges alongside for squeezing over.