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Veggie Noodle Stir fry

Veggie Noodle Stir fry

with Sugar Snaps 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 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!

Tags:Under 600 caloriesVeggie
Allergens:PeanutsGlutenSoyaCeleryEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Green Pepper

1 unit(s)

Carrot

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 pot(s)

Salted Peanuts

(ContainsPeanuts)

2 sachet

Soy Sauce

(ContainsGluten, Soya)

1 sachet

Ketchup

(ContainsCelery)

2 sachet

Ketjap Manis

(ContainsSoya)

2 pack(s)

Egg Noodle Nest

(ContainsGluten, Egg)

1 pack(s)

Sugar Snap Peas

1 sachet

Ginger Puree

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2148 kJ
Energy (kcal)514 kcal
Fat8.0 g
of which saturates1.0 g
Carbohydrate90 g
of which sugars36.0 g
Protein20 g
Salt4.28 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Grater
Knife
Saucepan
Sieve
Small Bowl
Sautépan or large frying pan
Plate
Instructionsarrow up iconarrow up icon
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1

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.

2

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 them from sticking together.

3

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.

4

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.

5

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!

6

Share the noodles between your plates and finish with a sprinkle of chopped peanuts. Enjoy!