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Thai Veggie Noodles

Thai Veggie Noodles

4.0(470)
Recipe Development Team
Recipe Development TeamUpdated on February 02, 2026
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Calories
: 
439 kcal
Protein
: 
12.7g protein
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

200 milliliter(s)

Coconut Milk

150 grams

Green Beans

12.5 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

150 grams

Pak Choi

2 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

½ unit(s)

Lime

1 sachet(s)

Ginger Puree

1 bunch(es)

Coriander

Energy (kJ)1837 kJ
Energy (kcal)439 kcal
Fat18.4 g
of which saturates16.5 g
Carbohydrate53.5 g
of which sugars4.5 g
Dietary Fibre5.9 g
Protein12.7 g
Salt2.1 g
Potassium25.3 mg
Calcium0.9 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Put a large saucepan of water on to the boil for the noodles. Halve the pepper, remove the core and seeds and finely slice. Remove the root from the bok choy then roughly slice widthways. Trim the green beans then chop into thirds. Halve the chill, remove the core and seeds and finely chop (if you don't like chilli, don't bother doing this!). Roughly chop the coriander, stalks and all.

2

When the water is boiling, add the noodles, lower the heat to a simmer and cook for 3-4 mins. When cooked, drain in a colander, then cool under cold running water to stop them cooking any more. Leave to one side.

3

Heat a drizzle of oil in a large frying pan or wok. Add the garlic and ginger purees 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, 1 minute.

4

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.

5

Add the peppers and 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 veg should be cooked through but still with a little bite - this is a fresh and crisp sauce!

6

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. Enjoy!

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