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Sticky Thai Style Veggie Noodles
Sticky Thai Style Veggie Noodles

Sticky Thai Style Veggie Noodles

with Mangetout, Mushrooms and Coriander

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Ready in less than 25 minutes, these Sticky Thai Style Veggie Noodles are fragrant with a spicy kick from the Thai style spices. Made with herbs and spices common in Thai cuisine, it contains ingredients such as birds eye chilli, lime zest, lemongrass and coriander seeds.

Tags:
Veggie
•Climate Conscious
Allergens:
Egg
•Cereals containing gluten
•Soya
•Peanut

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 20 minutes
DifficultyEasy

Ingredients

serving amount

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 unit(s)

Lime

2 unit(s)

Garlic Clove**

1 bunch(es)

Coriander

180 grams

Sliced Mushrooms

50 grams

Red Thai Style Paste

15 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 traces of: Nuts)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2058 kJ
Energy (kcal)492 kcal
Fat12.5 g
of which saturates2.1 g
Carbohydrate75.5 g
of which sugars23.3 g
Dietary Fibre7.7 g
Protein17.1 g
Salt5.3 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 1/2 tsp salt.

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.

Prep Time
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).

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 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 red Thai style paste 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, then add the mangetout and cook until the sauce has thickened slightly, 2-3 mins.

Finishing Touches
5

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

b) Add a good squeeze of lime. Taste and season with salt and pepper or more lime if you feel it needs it.

Serve Up
6

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

b) Sprinkle over the peanuts and coriander.

c) Serve with any remaining lime wedges for squeezing over to finish. 

Enjoy! 

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