HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Veggie Noodles (v)
Thai Veggie Noodles (v)

Thai Veggie Noodles (v)

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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:EggCereals containing GlutenSoya

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 conflict 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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Pepper

1 pack(s)

Pak Choi

1 pack(s)

Green Beans

1 clove


½ unit(s)

Red Chilli

1 bunch(es)


½ unit(s)


1 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

1 pot(s)

Kuala Lumpur Style Curry Powder

½ sachet

Ginger Puree

½ tin(s)

Coconut Milk

½ sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2071 kJ
Energy (kcal)495 kcal
Fat22.0 g
of which saturates17.0 g
Carbohydrate62 g
of which sugars11.0 g
Protein15 g
Salt2.15 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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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!