Sticky Thai Style Veggie Noodles
with Mangetout, Mushrooms and Coriander
Looking for a quick and tasty midweek dinner option? Try cooking up our Sticky Thai Style Veggie Noodles in just 20 minutes for a delicious and speedy meal.
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.
Ingredients
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Lime
2 unit(s)
Garlic Clove
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
1 bunch(es)
Coriander
180 grams
Sliced Mushrooms
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
25 grams
Ketjap Manis
(Contains Soya)
80 grams
Mango Chutney
80 grams
Mangetout
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
b) When boiling, 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) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
b) Zest and halve the lime. Peel and grate the garlic (or use a garlic press).
c) Crush the peanuts in the unopened sachet using a rolling pin.
d) Roughly chop the coriander (stalks and all).
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the pepper and sliced mushrooms. Fry until slightly charred and soft, 4-5 mins. Continue to stir while it cooks. Season with salt and pepper.
c) Add the garlic, lime zest and Thai style spice blend to the pan. Cook until fragrant, 1 min.
a) Add the soy sauce, ketjap manis, mango chutney and water for the sauce (see pantry for amount) to the pan.
b) Stir together, then add the mangetout and cook until the sauce has thickened slightly, 2-3 mins.
a) Stir the cooked noodles through the sticky sauce and toss until well combined.
b) Add a squeeze of lime juice.
c) Taste and season with salt, pepper and more lime juice if needed.
a) Share the sticky Thai style noodles between your bowls.
b) Sprinkle over the peanuts and coriander to finish.
c) Serve with any remaining lime wedges for squeezing over.
Enjoy!
