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Chinese Recipes

Speedy Veggie Chow Mein Inspired Noodles

Speedy Veggie Chow Mein Inspired Noodles

Speedy Veggie Chow Mein Inspired Noodles

with Tenderstem® Broccoli and Mushrooms

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Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Veggie Chow Mein Inspired Noodles in just 20-25 minutes for a delicious and speedy meal.

Tags:

Veggie

•New

•Climate Conscious

Allergens:

Peanut

•Egg

•Cereals containing gluten

•Soya

•Sesame

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 25 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

80 grams

Tenderstem Broccoli**

1 unit(s)

Red Chilli**

25 grams

Salted Peanuts

125 grams

Egg Noodle Nest

180 grams

Sliced Mushrooms**

120 grams

Coleslaw Mix**

60 grams

Hoisin Sauce

25 milliliter(s)

Soy Sauce

20 milliliter(s)

Sesame Oil

15 milliliter(s)

Rice Vinegar

Not included in your delivery

1 tbsp

Honey

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2261 kJ

Energy (kcal)540 kcal

Fat18.3 g

of which saturates3.4 g

Carbohydrate74.1 g

of which sugars23.5 g

Dietary Fiber8 g

Protein18.1 g

Salt5 g

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

Utensils

•Rolling Pin

•Garlic Press

•Kettle

•Sieve

•Medium Saucepan

•Large Frying Pan

•Pan

Instructions

Prep the Veg

1

a) Boil a full kettle.

b) Peel and grate the garlic (or use a garlic press). Cut the Tenderstem® broccoli into thirds. Thinly slice the red chilli.

c) Crush the peanuts in the unopened sachet using a rolling pin.

Cook the Noodles

2

a) Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring to a boil.

b) Add the noodles and cook until tender, 4 mins.

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

d) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Stir-Fry the Veg

3

a) Once hot, add the mushrooms and broccoli to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

b) Stir in the garlic and the coleslaw mix. Fry for 1 min.

Add the Flavour

4

a) Stir the hoisin, soy sauce, sesame oil, rice vinegar, honey and water for the sauce (see pantry for both amounts) into the frying pan.

b) Bring the sauce to the boil, then simmer until slightly thickened, 3-4 mins.

Finishing Touches

5

a) Toss the cooked noodles into the sauce until coated and piping hot, 1 min.

b) Taste the sauce and season with salt and pepper if needed. Add a splash of water if the sauce is a little too thick.

Serve

6

a) Share the veggie noodles between your bowls.

b) Scatter over the sliced chilli (add less if you'd prefer things milder) and peanuts to finish.

Enjoy!

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