with green beans and crunchy peanuts
The wonderful thing about these garlic noodles is that you can customise them to suit your individual taste. If you're a fan of heat, add plenty of chilli flakes for extra bite. If you like things on the milder side, simply be more reserved with your chilli flake shake!
Allergens
Utensils
Tags
Peanuts
20 grams
Egg Noodles
150 grams
Teriyaki Sauce
2 sachet(s)
Lime
1 unit(s)
Garlic
2 unit(s)
Dried Chilli Flakes
1 sachet(s)
Pak Choi
1 unit(s)
Bell Pepper
1 unit(s)
Soy Sauce
1 sachet(s)
Green Beans
150 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Boil a pot of salted water for the noodles.
- When the water is boiling, add the noodles.
- Cook until softened, 4-6 mins.
- Drain in a sieve and return to the pot, off the heat.
- Drizzle with oil and toss to prevent sticking.
- Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Trim and halve the green beans.
- Zest and quarter the lime.
- Peel and grate the garlic (or use a garlic press).
- Trim the pak choi then quarter lengthways.
- Place a pan over medium-high heat (without oil).
- Once the pan is hot, fry the green beans, bell pepper and pak choi until starting to char, 4-5 mins.
- Add the chilli flakes (use less if you don't like spice), lime zest and garlic.
- Fry until fragrant, 30 secs.
- Add 100ml water (per 2P), the juice of two lime wedges (per 2P), teriyaki sauce and soy sauce to the pan.
- Stir together and bring to the boil.
- Add the drained noodles to the sauce.
- Toss until coated and warmed through, 1-2 mins.
- Add another splash of water to loosen the sauce if needed. Season to taste with salt and pepper.
- Divide the noodles between bowls.
- Scatter over the peanuts.
- Serve remaining lime wedges alongside for squeezing over.
2608
kJ
Energy (kJ)
623
kcal
Energy (kcal)
19.1
g
Fat
1.9
g
of which saturates
96.2
g
Carbohydrate
30.7
g
of which sugars
8
g
Dietary Fiber
21.9
g
Protein
0.3
mg
Cholesterol
7.91
g
Salt
