with Baby Corn, Mangetout and Pepper
Our Veggie Peanut Noodle Stir-Fry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Allergens
Utensils
Tags
Bell Pepper
1
Mangetout
80
Baby Corn
60
Lime
0.5
Egg Noodle Nest
2
Sliced Carrot and Cabbage Mix
120
Red Thai Style Paste
50
Ketjap Manis
25
Peanut Butter
30
Salted Peanuts
25
Sugar for the Sauce
1
Water for the Sauce
150
a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
b) Halve the pepper and discard the core and seeds. Slice into thin strips.
c) Halve the mangetout. Halve the baby corn widthways.
d) Halve the lime.
a) When boiling, add the noodles to the water and bring back to the boil.
b) Cook until tender, 4 mins.
c) 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 pepper and stir-fry until just soft, 3-4 mins.
c) Turn the heat down to medium-high.
a) Add the coleslaw mix, mangetout and baby corn to the pepper.
b) Cook, stirring frequently, until slightly softened, 2-3 mins.
c) Stir in the red Thai style paste and cook, stirring, for 1 min more.
a) Add the ketjap manis, peanut butter, sugar and water for the sauce (see pantry for both amounts) to the pan and stir well until combined.
b) Stir through the cooked noodles to coat them in the sauce, then bring to the boil. Simmer until slightly thickened, 1-2 mins.
c) Once thickened, remove from the heat. Taste and season with salt and pepper.
d) Add a good squeeze of lime juice, along with 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.
c) Serve with any remaining lime cut into wedges for squeezing over.
Enjoy!
574
kcal
Energy (kcal)
2403
kJ
Energy (kJ)
20.8
g
Fat
3.3
g
of which saturates
75.8
g
Carbohydrate
21.1
g
of which sugars
20.4
g
Protein
2.87
g
Salt
with Pesto Bulgur and Greek Style Salad Cheese