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Veggie Noodle Stir-Fry
Veggie Noodle Stir-Fry

Veggie Noodle Stir-Fry

with Sugar Snaps and Red Pepper

Family
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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. Quick, wholesome and delicious, you can’t go wrong!

Allergens:PeanutsGlutenSoyaCeleryEgg
Preparation Time25 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Pepper

1 unit(s)

Carrot

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 bag(s)

Salted Peanuts

(ContainsPeanuts)

1 sachet

Soy Sauce

(ContainsGluten, Soya)

½ sachet

Ketchup

(ContainsCelery)

1 sachet

Ketjap Manis

(ContainsGluten, Soya)

2 pack(s)

Egg Noodle Nest

(ContainsGluten, Egg)

1 pack(s)

Sugar Snap Peas

½ sachet

Ginger puree

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)1887 kJ
Energy (kcal)451 kcal
Fat8.0 g
of which saturates2.0 g
Carbohydrate78 g
of which sugars27.0 g
Protein18 g
Salt4.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Put a large saucepan of water on to boil for the noodles. Halve the pepper(s), discard the core and seeds. Slice into thin strips. Trim the carrot, (no need to peel) grate on a coarse grater. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Roughly chop the peanuts.

Make the Sauce
Make the Sauce
2

In a small bowl mix together the soy sauce, ketchup and ketjap manis. Keep to one side. Add the noodles to the pan of boiling water and cook for 4 mins. Once cooked, drain in a sieve and run under cold water. Return to the pan with a drizzle of oil to stop them from sticking together.

Start the Stir Fry
Start the Stir Fry
3

Meanwhile, heat a splash of oil in a large frying pan or wok over medium-high heat. When hot, add the onion and peppers. Stir-fry until beginning to soften, 2-3 mins. Next, add the sugar snaps cook for 2 mins and then add the garlic and easy ginger. Cook until fragrant, 1 minute.

Add the Sauce
Add the Sauce
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.

Combine
Combine
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. Get ready to serve!

Serve
Serve
6

Share the veggie noodle stir-fry between your plates and finish with a sprinkling of chopped peanuts. Enjoy!