Veggie Noodle Stir fry

Name: Veggie Noodle Stir fry with Mangetout and Peanuts
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 25 Soy Sauce; 1 Garlic Clove**; 25 Salted Peanuts; 2 Egg Noodle Nest; ½ Tomato Ketchup; ½ Ginger Puree; 1 Green Pepper; 1 Carrot; 1 Red Onion; 25 Ketjap Manis; 150 Mangetout

with Mangetout and Peanuts

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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 mangetout 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!

Tags:

Veggie

Allergens:

Cereals containing gluten

•Soya

•Peanut

•Egg

The quantities provided above are averages only.

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.

Total25 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Garlic Clove**

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Egg Noodle Nest

(Contains: Cereals containing gluten, Egg)

Tomato Ketchup

Ginger Puree

Green Pepper

(May contain traces of: Celery)

Carrot

Red Onion

Ketjap Manis

(Contains: Soya)

150

Mangetout

Nutritional information

Energy (kcal)453 kcal

Energy (kJ)1895 kJ

Fat8 g

of which saturates1 g

Carbohydrate77 g

of which sugars25 g

Protein18 g

Salt2.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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 mangeout 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 mangetout 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!