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

Veggie Peanut Noodle Stir-Fry

with Mangetout and Pepper

Under 650 calories
Cereals containing gluten

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


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

80 grams


1 unit(s)

Garlic Clove

2 nest(s)

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

120 grams

Coleslaw Mix

50 grams

Red Thai Style Paste

50 grams

Ketjap Manis

(Contains Soya)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

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 saturates2 g
Carbohydrate78.9 g
of which sugars25.3 g
Protein16.4 g
Salt5.27 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Garlic Press
Medium Saucepan
Large Frying Pan



a) Bring a large saucepan of water to the boil with 0.25 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). 


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.

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


a) Once the pepper is softened, reduce the heat to medium-high and add the coleslaw mix and mangetout to the pan.

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

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


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.


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.