with green beans and crispy onions
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Egg Noodles
150 grams
Teriyaki Sauce
2 sachet(s)
Lime
1 unit(s)
Garlic
2 unit(s)
Pak Choi
1 unit(s)
Bell Pepper
1 unit(s)
Tofu
180 grams
Crispy Onions
1 sachet(s)
Hoisin Sauce
1 sachet(s)
Sweet Asian Sauce
1 sachet(s)
Green Beans
100 grams
Thai Style Spice Mix
2 sachet(s)
Chilli
1 unit(s)
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 pepper and discard the core and seeds. Chop into 1cm pieces. Chop the tofu into 2cm cubes.
- Trim and chop the green beans widthways into small pieces.
- Quarter the lime.
- Peel and grate the garlic (or use a garlic press). Trim the pak choi and quarter lengthways.
- Halve the chilli and discard the core and seeds. Finely chop.
- Place a pan over medium-high heat with a drizzle of oil.
- Once the pan is hot, fry the tofu, green beans, bell pepper, garlic, Thai spice mix, chilli (add less if you don't like spice) and pak choi until starting to char, 5-7 mins.
- Add 100ml water (per 2P), teriyaki sauce, sweet Asian sauce and hoisin 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, pepper and lime juice.
- Divide the noodles between bowls.
- Scatter over the crispy onions.
- Serve remaining lime wedges alongside for squeezing over.
3106
kJ
Energy (kJ)
742
kcal
Energy (kcal)
22.1
g
Fat
4.1
g
of which saturates
105.8
g
Carbohydrate
38
g
of which sugars
10.5
g
Dietary Fiber
32.6
g
Protein
0
mg
Cholesterol
5.98
g
Salt
