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Yellow Thai Veggie 'Wave' Noodle Soup

Yellow Thai Veggie 'Wave' Noodle Soup

with Pak Choy and Tenderstem

Mimi Morley
Mimi MorleyPublished on March 20, 2023
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Allergens:
Peanut
•Wheat
•Cereals containing gluten
•Egg
•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

1 unit(s)

Pak Choi**

80 grams

Tenderstem Broccoli**

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Almonds, Macadamia Nuts, Pecan Nuts, Cashew nuts, Nuts, Sesame, Hazelnuts, Pistachio nuts, Brazil nuts)

1 unit(s)

Lime**

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

1 sachet(s)

Thai Style Spice Blend

45 grams

Yellow Thai Style Paste

(Contains: Soya)

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Cashew nuts, Nuts)

200 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

Not included in your delivery

200 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

Nutritional information

Energy (kJ)3053 kJ
Energy (kcal)730 kcal
Fat44.5 g
of which saturates23.1 g
Carbohydrate59.5 g
of which sugars7.9 g
Dietary Fibre9.4 g
Protein22.6 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester
•Chopping Board
•Rolling Pin
•Kettle
•Knife
•Large Saucepan
•Colander

Cooking Instructions and Tips

1

a) Boil a full kettle. Pour the boiled water into a saucepan with 0.25 tsp salt and bring back to the boil.

b) Meanwhile, trim the pak choi, then thinly slice widthways. Halve the tenderstem broccoli widthways.

c) Crush the peanuts in the unopened sachet using a rolling pin. Zest and quarter the lime.

 

2

a) When boiling, add the noodles and tenderstem broccoli to the water and cook until tender, 4 mins.

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

3

a) Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.

b) Add the Thai style spice (add less if you or your kids prefer things milder) and yellow Thai style paste. Stir-fry for 30 secs.

c) Stir in the peanut butter and coconut milk and mix well until combined. 

d) Add the water and sugar for the sauce (see pantry for both amounts). Bring to a boil, then lower the heat and stir until everything is well combined. 

4

a) Add the pak choi to your sauce.

b) Stir well and cook until pak choi is tender, 2-3 mins.

5

a) Add the drained noodles and broccoli to the coconut sauce.

b) Bring to the boil again, then immediately remove from the heat. TIP: Add a splash of water if it's a little too thick, you want a soupy consistency!

c) Stir in the soy sauce and squeeze in some lime juice.

d) Taste, add more salt, sugar or lime juice if needed.

6

a) Share the noodle soup between your bowls. 

b) Sprinkle over the peanuts and lime zest. Garnish with any remaining lime wedges.

c) Enjoy!

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