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Veggie Peanut Noodle Stir-Fry

Veggie Peanut Noodle Stir-Fry

Veggie Peanut Noodle Stir-Fry

with Mangetout and Pepper

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Looking for a quick and tasty midweek dinner option? Try cooking up our Veggie Peanut Noodle Stir-Fry in just 20 minutes for a delicious and speedy meal.

Tags:

Veggie

•Rapid

•Climate Conscious

Allergens:

Egg

•Cereals containing gluten

•Soya

•Peanut

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper**

80 grams

Mangetout**

1 unit(s)

Garlic Clove**

125 grams

Egg Noodle Nest

120 grams

Coleslaw Mix**

50 grams

Red Thai Style Paste

50 grams

Ketjap Manis

15 milliliter(s)

Soy Sauce

25 grams

Salted Peanuts

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2088 kJ

Energy (kcal)499 kcal

Fat12.4 g

of which saturates1.8 g

Carbohydrate78.9 g

of which sugars25 g

Protein16.4 g

Salt5.1 g

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

Utensils

•Garlic Press

•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 bell pepper and discard the core and seeds. Slice into thin strips.

c) Halve the mangetout widthways. Peel and grate the garlic (or use a garlic press).

Cook the Noodles

2

a) When boiling, add the noodles to the water. Cook until tender, 4 mins.

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

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

Get Stir-Frying

3

a) Once the oil is hot, add the sliced pepper and stir-fry until just soft, 3-4 mins.

b) Turn the heat down to medium-high.

Add More Veg

4

a) Add the coleslaw mix and mangetout to the pepper.

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

c) Stir in the red Thai curry paste and the garlic. Cook, stirring, for 1 min more.

Combine and Stir

5

a) Add the cooked noodles, ketjap manis, soy sauce and water for the sauce (see pantry for amount) to the pan. Stir together until well combined and piping hot, then remove from the heat.

b) Taste and season with salt and pepper. Add 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.

Enjoy!

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