Thai-Inspired Veggie Noodle Stir Fry

Name: Thai-Inspired Veggie Noodle Stir Fry with Bok Choy and Sugar Snap Peas
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 1 Bell Pepper; 1 Leek; 100 Pad Thai Paste; 150 Sliced Mushrooms; 1 Pak Choi; 1 Garlic Clove**; 25 Salted Peanuts; 80 Sugar Snap Peas; 2 Egg Noodle Nest; ½ Lime; 50 Water

with Bok Choy and Sugar Snap Peas

Recipe Development TeamPublished on November 21, 2019

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Inspired by the sour, spicy and sweet flavours of Thai cuisine, our veggie noodle stir fry is guaranteed to keep weeknight dinners exciting.

Tags:

Spicy

Allergens:

Peanut

•Egg

•Cereals containing gluten

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.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

Leek

100

Pad Thai Paste

150

Sliced Mushrooms

Pak Choi

Garlic Clove**

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Sugar Snap Peas

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

Lime

Not included in your delivery

Water

Nutritional information

Energy (kcal)432 kcal

Energy (kJ)1807 kJ

Fat9 g

of which saturates2 g

Carbohydrate71 g

of which sugars21 g

Protein18 g

Salt2.8 g

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

Utensils

•Zester

•Chopping Board

•Garlic Press

•Medium Saucepan

•Knife

•Sieve

•Grill Pan

•Plate

Cooking Instructions and Tips

Trim the root and the dark green leafy part from the leek. Slice into rounds about ½ cm thick. Halve the pepper and discard the core and seeds. Slice into thin strips. Bring a saucepan of water up to the boil with 0.25 tsp of salt for the noodles. Chop the sugar snaps into 1cm pieces, trim the bok choy, slice in half lengthways then slice widthways into 3cm pieces. Peel and grate the garlic (or use a garlic press). Zest the lime and chop into wedges.

When the water for the noodles is boiling, stir in the noodles and cook until tender, 4 mins. Drain the noodles in a sieve. Heat a splash of oil in a large frying pan or wok over high heat. Add the mushrooms, leek and pepper to the pan. Cook until browned and softened, 5-6 mins, stirring occasionally.

When the leeks, peppers and mushrooms are ready, lower the heat to medium. Add the garlic, bok choy and sugar snaps. Stir and cook until the bok choy has softened, 1-2 mins.

Add the pad Thai paste and water (see ingredients for amount) and bring to a bubble. Add the noodles and use tongs to make sure the noodles are coated in the sauce and continue cooking until piping hot, 1-2 mins.

Meanwhile, transfer the peanuts to a freezer bag and use the bottom of a saucepan to smash them to a fine powder. Mix the lime zest through the noodles. Season to taste with salt and pepper and get ready to serve.

Share the noodles and veggies between your plates. Don't leave any sauce behind. Finish with a generous sprinkle of the smashed peanuts and a lime wedge for squeezing over. Enjoy!