Veggie Peanut Noodle Stir-Fry
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Veggie Peanut Noodle Stir-Fry

Veggie Peanut Noodle Stir-Fry

with Baby Corn, Mangetout and Pepper

Our Veggie Peanut Noodle Stir-Fry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Calorie Smart
•Rapid
•Veggie
Allergens:
Egg
•Cereals containing gluten
•Soya
•Peanut

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1

Bell Pepper

(May contain Celery)

80

Mangetout

60

Baby Corn

½

Lime

2

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

120

Coleslaw Mix

50

Red Thai Style Paste

25

Ketjap Manis

(Contains Soya)

30

Peanut Butter

(Contains Peanut May contain Nuts)

25

Salted Peanuts

(Contains Peanut May contain Nuts)

Not included in your delivery

1

Sugar for the Sauce

150

Water for the Sauce

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Nutritional information

Energy (kcal)574 kcal
Energy (kJ)2403 kJ
Fat20.8 g
of which saturates3.3 g
Carbohydrate75.8 g
of which sugars21.1 g
Protein20.4 g
Salt2.87 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan
•Sieve
•Large Frying Pan

Instructions

Start the Prep
1

a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

b) Halve the pepper and discard the core and seeds. Slice into thin strips.

c) Halve the mangetout. Halve the baby corn widthways.

d) Halve the lime.

Cook the Noodles
2

a) When boiling, add the noodles to the water and bring back to the boil.

b) Cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Get Stir-Frying
3

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the pepper and stir-fry until just soft, 3-4 mins.

c) Turn the heat down to medium-high.

Add More Veg
4

a) Add the coleslaw mix, mangetout and baby corn to the pepper.

b) Cook, stirring frequently, until slightly softened, 2-3 mins.

c) Stir in the red Thai style paste and cook, stirring, for 1 min more.

Combine and Stir
5

a) Add the ketjap manis, peanut butter, sugar and water for the sauce (see pantry for both amounts) to the pan and stir well until combined.

b) Stir through the cooked noodles to coat them in the sauce, then bring to the boil. Simmer until slightly thickened, 1-2 mins.

c) Once thickened, remove from the heat. Taste and season with salt and pepper.

d) Add a good squeeze of lime juice, along with a splash of water if you feel it needs it.

Garnish and Serve
6

a) Share the veggie noodle stir-fry between your bowls.

b) Crush the peanuts in the unopened sachet using a rolling pin, then sprinkle over the top to finish.

c) Serve with any remaining lime cut into wedges for squeezing over.

Enjoy!

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