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. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Allergens
Utensils
Tags
Sesame Oil
20 milliliter(s)
Sliced Mushrooms
120 grams
Egg Noodle Nest
125 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 with 1/2 tsp salt.
- Boil the noodles, 4 mins.
- Once cooked, drain and run under cold water.
- Add the coleslaw and sugar snap peas 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!
2507
kJ
Energy (kJ)
599
kcal
Energy (kcal)
21.6
g
Fat
4
g
of which saturates
82.2
g
Carbohydrate
30.8
g
of which sugars
7.7
g
Dietary Fibre
18.1
g
Protein
5.15
g
Salt
