Sticky Thai Style Veggie Noodles
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Sticky Thai Style Veggie Noodles

Sticky Thai Style Veggie Noodles

with Green Beans, Mushrooms and Coriander

Our Sticky Thai Style Veggie Noodles is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Calorie Smart
Quick
Veggie
Spicy
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

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

80 grams

Green Beans

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)

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)1877 kJ
Energy (kcal)449 kcal
Fat8.4 g
of which saturates1.8 g
Carbohydrate76.9 g
of which sugars21.5 g
Protein17 g
Salt5.17 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Large Saucepan
Garlic Press
Large Frying Pan

Instructions

Cook the Noodles
1

a) Bring a large saucepan of water to the boil with 1/4 tsp salt. Trim the green beans.

b) When boiling, add the noodles and green beans 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.

Prep Time
2

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

b) Cut the lime into wedges. Peel and grate the garlic (or use a garlic press).

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

Get Stir-Frying
3

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

b) Once hot, add the sliced pepper and 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.

Sauce Things Up
4

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

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

Finishing Touches
5

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

Serve Up
6

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

b) Sprinkle over the peanuts and coriander.

c) Squeeze over some lime juice from a lime wedge to finish.

d) Serve with any remaining lime wedges alongside.

Enjoy!