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
125 grams
Sliced Carrot and Cabbage Mix
120 grams
Red Thai Style Paste
50 grams
Ketjap Manis
50 grams
Soy Sauce
15 milliliter(s)
Salted Peanuts
25 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.
a) Once the oil is hot, add the sliced pepper and stir-fry until just soft, 3-4 mins.
b) Turn the heat down to medium-high.
a) Add the coleslaw mix and mangetout to the pepper.
b) Cook, stirring frequently, until slightly softened, 2-3 mins.
c) Stir in the red Thai curry 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 peanuts in the unopened sachet using a rolling pin, then sprinkle over the top to finish.
Enjoy!
2088
kJ
Energy (kJ)
499
kcal
Energy (kcal)
12.4
g
Fat
1.8
g
of which saturates
78.9
g
Carbohydrate
25
g
of which sugars
16.4
g
Protein
5.1
g
Salt
