Thai Veggie Noodles (v)

Name: Thai Veggie Noodles (v)
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Bell Pepper; 200 Coconut Milk; 150 Green Beans; 12.5 Soy Sauce; 150 Pak Choi; 1 Garlic Clove**; ½ Red Chilli; 2 Egg Noodle Nest; ½ Lime; 1 Kuala Lumpur Style Curry Powder; ½ Ginger Puree; 1 Coriander

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Travel to Thailand without leaving your kitchen. Packed with vegetables like bok choy, green beans and bright red pepper, and full of fragrant flavours like ginger, chilli and coconut milk, this is a dish that will take your stir-fry game to new levels of deliciousness.

Tags:

Calorie Smart

Allergens:

Cereals containing gluten

•Soya

•Egg

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.

Total30 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

200

Coconut Milk

150

Green Beans

12.5

Soy Sauce

(Contains: Cereals containing gluten, Soya)

150

Pak Choi

Garlic Clove**

Red Chilli

Egg Noodle Nest

(Contains: Cereals containing gluten, Egg)

Lime

Kuala Lumpur Style Curry Powder

Ginger Puree

Coriander

Nutritional information

Energy (kcal)495 kcal

Energy (kJ)2071 kJ

Fat22 g

of which saturates17 g

Carbohydrate62 g

of which sugars11 g

Protein15 g

Salt2.2 g

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

Utensils

•Chopping Board

•Grater

•Medium Saucepan

•Knife

•Strainer

•Grill Pan

•Bowl

Instructions

Put a large saucepan of water on to the boil for the noodles. Halve, then remove the core from the pepper and thinly slice. Trim the bok choy. Thinly slice widthways. Trim the green beans and chop into thirds. Peel and grate the garlic (or use a garlic press). Halve the red chilli, deseed and finely chop. Roughly chop the coriander (stalks and all). Chop the lime into wedges.

When the water is boiling, add the noodles and cook for 4 mins. When cooked, drain in a colander, then cool under cold running water to stop them cooking any more. Leave to one side.

Heat a drizzle of oil in a large frying pan or wok on medium heat. Add the Kuala Lumpur style curry powder, garlic and easy ginger along with a pinch of chilli, if using (don't add too much here - you can always add more later if it needs more kick!). Stir-fry until fragrant, 30 seconds.

Pour the coconut milk, soy sauce and a squeeze of lime juice into the pan. Stir together, bring to the boil then reduce the heat to medium and simmer until reduced slightly and thickened, 3-4 mins.

Add the pepper and green beans to the sauce and continue to simmer for 3-4 mins. Stir in the bok choy and cook for a further 3-4 mins. TIP: The veggies should be cooked through but still with a little bite - this is a fresh and crisp sauce!

Toss the noodles and half the coriander through your sauce until piping hot. Season to taste with salt and pepper if needed and add extra chilli or lime if you feel it needs it. Serve in bowls with the remaining coriander sprinkled on top and any remaining lime wedges for squeezing over. Enjoy!