Packed with fresh flavours like zesty lime, ginger, and garlic our Chinese style veggie stir fry is a real weeknight favourite. Peppers, ginger, red onion and sugar snaps are tossed together with noodles and grated carrot, coated in a glossy ketjap manis sauce, and topped with chopped peanuts for extra crunch. Quick, wholesome and delicious, you can’t go wrong!
Always refer to the product label for the most accurate ingredient and allergen information.
Soy Sauce(ContainsGluten, Soya)
Ketjap Manis(ContainsGluten, Soya)
Egg Noodle Nest(ContainsGluten, Egg)
Sugar Snap Peas
Pop a large saucepan of water onto boil. We will use it to cook the noodles later.Halve the pepper(s), discard the core and seeds. Slice into thin strips. Trim the carrot,(no need to peel) grate on the coarse side of your grater. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Roughly chop the peanuts.
In a small bowl mix together the soy sauce, ketchup and ketjap manis. Keep to one side. When the water comes to the boil, add the noodles and 0.5 tsp of salt and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water. Return to the pan with a drizzle of oil and stir through to stop it from sticking together.
Meanwhile, heat a splash of oil in a large frying pan or wok over medium high heat. When hot, add the onions and peppers. Stir fry until beginning to soften, 3-4 mins. Next, add the sugar snaps cook for 2 mins, then add the garlic and ginger puree. Cook until fragrant, 1 minute.
Pour the sauce you made earlier into the pan and stir to coat all the veggies. Lower the heat and cook until the sugar snaps are tender, 1-2 mins.
Add the grated carrot and noodles to the pan and toss or stir to combine. Stir-fry until everything is piping hot, 2 mins. TIP: Add a splash of water if you need to loosen it up a bit.Get ready to serve!
Share the noodles between your plates and finish with a sprinkle of chopped peanuts. Enjoy!