with Mangetout and Pepper
Looking for a quick and tasty midweek dinner option? Try cooking up our Veggie Peanut Noodle Stir-Fry in just 20 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Mangetout
80 grams
Garlic Clove
1 unit(s)
Egg Noodle Nest
2 grams
Sliced Carrot and Cabbage Mix
120 grams
Red Thai Style Paste
50 grams
Ketjap Manis
50 grams
Soy Sauce
15 milliliter(s)
Cashew Nuts
20 grams
Water for the Sauce
50 milliliter(s)
a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
c) Halve the mangetout widthways. Peel and grate the garlic (or use a garlic press).
a) When boiling, add the noodles to the water. Cook until tender, 4 mins.
b) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the sliced pepper and stir-fry until just soft, 3-4 mins.
a) Once the pepper is softened, reduce the heat to medium-high and add the coleslaw mix and mangetout to the pan.
b) Cook, stirring frequently, until slightly softened, 2-3 mins.
c) Stir in the red Thai style paste and the garlic. Cook, stirring, for 1 min more.
a) Add the cooked noodles, ketjap manis, soy sauce and water for the sauce (see pantry for amount) to the pan. Stir together until well combined and piping hot, then remove from the heat.
b) Taste and season with salt and pepper. Add a splash of water if you feel it needs it.
a) Share the veggie noodle stir-fry between your bowls.
b) Crush the cashews in the unopened sachet using a rolling pin, then sprinkle over the top to finish.
Enjoy!
481
kcal
Energy (kcal)
2013
kJ
Energy (kJ)
10.6
g
Fat
1.8
g
of which saturates
79.8
g
Carbohydrate
25.3
g
of which sugars
8.1
g
Dietary Fibre
15.1
g
Protein
5.18
g
Salt
with Garlic Tenderstem® Broccoli and Lemon Yoghurt
