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Yellow Thai Style Veg Noodles
Yellow Thai Style Veg Noodles

Yellow Thai Style Veg Noodles

with Bell Pepper and Tenderstem® Broccoli

Recipe Development Team
Recipe Development TeamPublished on June 11, 2024

Looking for a quick and tasty midweek dinner option? Try cooking up our Yellow Thai Style Veg Noodles in just 20-25 minutes for a delicious and speedy meal.

Tags:
Spicy
Veggie
Climate Conscious
Allergens:
Egg
Cereals containing gluten
Peanut
Soya

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

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: 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 traces of: Celery)

1 unit(s)

Lime

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

45 grams

Yellow Thai Style Paste

1 sachet(s)

Thai Style Spice Blend

Not included in your delivery

100 milliliter(s)

Boiled Water for the Sauce

1.5 tsp

Sugar

Nutritional information

Energy (kJ)2394 kJ
Energy (kcal)572 kcal
Fat20.2 g
of which saturates3.6 g
Carbohydrate73 g
of which sugars21.2 g
Dietary Fibre10.8 g
Protein22.3 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Medium Saucepan
Rolling Pin
Medium Bowl
Small Bowl
Large Frying Pan

Cooking Instructions and Tips

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 0.5 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 the bell pepper and discard the core and seeds. Slice into thin strips. Trim the carrot, then slice into 0.5cm 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. Crush the peanuts in the unopened sachet using a rolling pin.

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 and lime juice if needed.

Serve Up
6

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

b) Serve with any remaining lime wedges to finish.

Enjoy!

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