with Mushrooms, Sugar Snaps and Peanuts
Looking for a super quick and tasty midweek dinner option? Try cooking up our Sesame Gochujang Veggie Noodles in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Sesame Oil
20 milliliter(s)
Sliced Mushrooms
120 grams
Rice Noodles
220 grams
Sliced Carrot and Cabbage Mix
120 grams
Sugar Snap Peas
80 grams
Gochujang Paste
30 grams
Ketjap Manis
50 grams
Soy Sauce
15 milliliter(s)
Honey
15 grams
Salted Peanuts
40 grams
- Boil a full kettle.
- Heat the sesame oil in a frying pan on high heat.
- Fry the mushrooms, 5-6 mins. Season with salt and pepper.
- Pour the boiled water into a saucepan on medium-high heat.
- Cook the rice noodles, 1-2 mins.
- Once ready, drain and run under cold water.
- Add the coleslaw and sugar snaps to the mushrooms. Fry, 3-4 mins.
- Stir through the gochujang (add less if you'd prefer things milder), ketjap, soy, honey and a splash of water. TIP: Pop hardened honey into hot water for 1 min.
- Bring to the boil.
- Add the cooked noodles. Toss to combine, 1 min.
- Serve your noodles in bowls.
- Sprinkle over the peanuts to finish.
Enjoy!
2198
kJ
Energy (kJ)
525
kcal
Energy (kcal)
21.3
g
Fat
3.7
g
of which saturates
72.2
g
Carbohydrate
33.8
g
of which sugars
6.9
g
Dietary Fibre
12
g
Protein
4.37
g
Salt
with Pesto and Baby Leaf Salad
