Veggie Massaman Curry Noodles
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Veggie Massaman Curry Noodles

with Mushrooms, Tenderstem® Broccoli and Peanuts

Tags:
Veggie
•Calorie Smart
•Calorie Smart
Allergens:
Egg
•Cereals containing gluten
•Peanut
•Soya

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.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Tenderstem Broccoli

1 unit(s)

Pak Choi

2 unit(s)

Garlic Clove

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

80 grams

Sliced Mushrooms

1 unit(s)

Lime

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

50 grams

Red Thai Style Paste

1 sachet(s)

North Indian Style Spice Mix

180 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

1 tsp

Sugar

50 milliliter(s)

Water for the Sauce

sideBannerName

Nutritional information

Energy (kJ)2392 kJ
Energy (kcal)572 kcal
Fat27.9 g
of which saturates15.6 g
Carbohydrate60.6 g
of which sugars9 g
Protein17.7 g
Salt3.69 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Garlic Press
•Kettle
•Knife
•Sieve
•Medium Saucepan
•Rolling Pin
•Large Frying Pan

Instructions

1

Boil a full kettle.

Meanwhile, cut the Tenderstem® broccoli into thirds.

Trim the pak choi, then thinly slice widthways.

Peel and grate the garlic (or use a garlic press).

2

Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

3

While the noodles cook, heat a drizzle of oil in a large frying pan on medium-high heat.

When hot, add the mushrooms and broccoli to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Meanwhile, cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.

4

Add the red Thai style paste, North Indian style spice mix and garlic to the veg. Cook until fragrant, 1 min.

Stir in the coconut milk, soy sauce, sugar and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened, 3-4 mins.

5

Add the cooked noodles and pak choi to the pan. Toss to coat in the sauce and simmer, 1-2 mins.

Add a squeeze of lime juice, then remove from the heat.

Add a splash of water if it's a little thick.

6

Share the veggie massaman noodles between your bowls.

Sprinkle over the peanuts.

Serve the remaining lime wedges alongside for squeezing over.

Enjoy!

Meal right image

Explore Similar Recipes

Meal left image