with Mushrooms, Lime and Coriander
Our Veggie Pancit Inspired Noodles is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Allergens
Utensils
Tags
Onion
1
Closed Cup Mushrooms
150
Garlic Clove
2
Lime
0.5
Egg Noodle Nest
2
Ginger Puree
15
Sliced Carrot and Cabbage Mix
120
Vegetable Stock Paste
10
Ketjap Manis
50
Coriander
1
Water for the Sauce
100
a) Halve, peel and thinly slice the onion. Thinly slice the mushrooms.
b) Peel and grate the garlic (or use a garlic press).
c) Halve the lime.
a) Bring a large saucepan of water to the boil with 1/4 tsp salt.
b) When boiling, add the noodles to the water and cook until tender, 4 mins.
c) Once cooked, drain in a sive and run under cold water to stop them sticking together.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the onion and mushrooms to the pan. Stir-fry until softened, 5-6 mins.
c) Add the garlic, ginger puree and coleslaw mix, then stir-fry for 30 secs.
a) Stir the veg stock paste, ketjap manis and water for the sauce (see pantry for amount) into the veg.
b) Bring to the boil, then simmer until reduced by half and thickened, 3-4 mins.
c) Meanwhile, roughly chop the coriander (stalks and all).
a) Add the cooked noodles and half the coriander to the veg pan. Mix together, then remove from the heat.
b) Squeeze in the lime juice (see ingredients for amount).
c) Taste and season with salt and pepper if needed.
a) Share the veggie pancit inspired noodles between your bowls.
b) Finish with a sprinkling of the remaining coriander over the top.
c) Serve with any remaining lime cut into wedges for squeezing over.
Enjoy!
391
kcal
Energy (kcal)
1637
kJ
Energy (kJ)
2
g
Fat
0.5
g
of which saturates
79.7
g
Carbohydrate
24.9
g
of which sugars
13.1
g
Protein
4.48
g
Salt
with Garlic Tenderstem® Broccoli and Lemon Yoghurt
