Sticky Thai Style Veggie Noodles
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Sticky Thai Style Veggie Noodles

Sticky Thai Style Veggie Noodles

with Mangetout, Mushrooms and Coriander

Tags:
Under 650 calories
Quick
Veggie
Allergens:
Egg
Cereals containing gluten
Sesame
Soya
Peanut

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

2 nest(s)

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

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)

50 grams

Ketjap Manis

(Contains Soya)

80 grams

Mangetout

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)1887 kJ
Energy (kcal)451 kcal
Fat8.4 g
of which saturates1.8 g
Carbohydrate77 g
of which sugars21.7 g
Protein17.6 g
Salt5.26 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Large Saucepan
Rolling Pin
Garlic Press
Large Frying Pan

Instructions

1

a) Bring a large saucepan of water to the boil with 0.25 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.

2

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Quarter the lime. Peel and grate the garlic (or use a garlic press).

c) Roughly chop the coriander (stalks and all).

3

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the sliced pepper and sliced mushrooms. Fry until slightly charred and soft, 5-6 mins. Continue to stir while it cooks. Season with salt and pepper.

c) Add the garlic and Thai style spice blend to the pan. Cook until fragrant, 1 min.

4

a) Add the soy sauce, ketjap manis and water for the sauce (see pantry for amount) to the veg. 

b) Stir together, then add the mangetout and cook until the sauce has thickened slightly, 2-3 mins.

5

a) Stir the cooked noodles through the fragrant sauce and toss until well combined.

b) Taste and season with salt and pepper.

6

a) Share the sticky Thai style noodles between your bowls. 

b) Sprinkle over the peanuts and coriander.

c) Squeeze over some lime juice to finish. 

Enjoy!