Korean Style Gochujang Veggie Noodles
with Tenderstem® Broccoli and Peanuts
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
2 unit(s)
Garlic Clove
150 grams
Tenderstem Broccoli
1 unit(s)
Pak Choi
80 grams
Sugar Snap Peas
15 grams
Ginger Puree
50 grams
Gochujang Paste
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
25 grams
Ketjap Manis
(Contains Soya)
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle. Pour the boiled water into a large saucepan with 0.5 tsp salt and bring to a boil.
b) Add the noodles to the water and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Cut the Tenderstem® broccoli into thirds.
c) Trim the pak choi, then thinly slice widthways.
d) Slice the sugar snap peas in half lengthways.
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the Tenderstem® broccoli and sugar snap peas. Season with salt and pepper.
c) Stir-fry until just soft and lightly charred, 3-4 mins.
d) Lower the heat to medium-high, then stir in the garlic and ginger puree. Cook for 1 min.
a) Pour the gochujang paste, soy sauce, ketjap manis, honey and water for the sauce (see pantry for both amounts) into the veg pan. Stir well to combine.
b) Bring to the boil, then simmer until the sauce has thickened slightly, 2-3 mins.
c) In the meantime, crush the peanuts in the unopened sachet using a rolling pin.
a) Add the cooked noodles to the veg and toss to coat in the sauce.
b) Simmer until piping hot, 1-2 mins.
c) Add a splash of water if it needs loosening.
a) Share your gochujang veggie noodles between your bowls.
b) Sprinkle over the peanuts to finish.
Enjoy!
