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.
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)
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
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).
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.
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.
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.
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.
Share the veggie massaman noodles between your bowls.
Sprinkle over the peanuts.
Serve the remaining lime wedges alongside for squeezing over.
Enjoy!