Yellow Thai Style Veg Noodles
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Yellow Thai Style Veg Noodles

Yellow Thai Style Veg Noodles

with Bell Pepper and Tenderstem® Broccoli

This delicious Yellow Thai Style Veg Noodles has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Spicy
Under 650 calories
Veggie
Quick
Climate Conscious
Allergens:
Egg
Cereals containing gluten
Peanut
Soya
Sesame

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

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

25 grams

Ketjap Manis

(Contains Soya)

150 grams

Tenderstem Broccoli

1 unit(s)

Carrot

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Lime

45 grams

Yellow Thai Style Paste

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

Not included in your delivery

1.5 tsp

Sugar

100 milliliter(s)

Boiled Water for the Sauce

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Nutritional information

Energy (kJ)2079 kJ
Energy (kcal)497 kcal
Fat13.6 g
of which saturates2.4 g
Carbohydrate72.1 g
of which sugars20.8 g
Protein19.2 g
Salt4.31 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Measuring Jug
Sieve
Kettle
Medium Saucepan
Bowl
Rolling Pin
Large Frying Pan

Instructions

Boil the Noodles
1

a) Boil a full kettle.

b) Pour the boiled water for the sauce (see pantry for amount) into a measuring jug.

c) Pour the remaining boiled water into a medium saucepan with 1/4 tsp salt and bring back to the boil. Add the noodles to the water and cook until tender, 4 mins. 

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

Do the Prep
2

a) Meanwhile, in a small bowl, combine the peanut butter, soy sauce, ketjap manis, sugar and boiled water for the sauce (see pantry for both amounts).

b) Stir until well combined. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min. Set aside your peanut butter sauce.

c) Next, cut the Tenderstem® into thirds. Halve any thick broccoli stems lengthways. Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim the carrot, then slice into 1/2 cm thick rounds (no need to peel).

 

Fry the Veg
3

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

b) Once hot, add the broccoli, carrot and sliced pepper and stir-fry until just soft, 6-7 mins.

c) While the veg softens, cut the lime into wedges. 

Add the Flavour
4

a) When the veg has softened, lower the heat to medium.

b) Stir in the yellow Thai style paste and Thai style spice blend to the pan. Cook until fragrant, 1 min.

c) Stir through the peanut butter sauce and simmer until slightly reduced, 2-3 mins.

Combine and Stir
5

a) Add the cooked noodles to the pan and toss to coat in the sauce, 1-2 mins.

b) Squeeze in half the lime juice, then remove from the heat. TIP: Add a splash of water if you feel it needs it. 

c) Taste and add more salt, pepper or lime juice if needed.

Serve Up
6

a) Share the yellow Thai style noodles between your serving bowls.

b) Serve with any remaining lime wedges to finish.

Enjoy!