Teriyaki Veggie Noodle Stir-Fry
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Teriyaki Veggie Noodle Stir-Fry

Teriyaki Veggie Noodle Stir-Fry

with Tenderstem® Broccoli and Peanuts

This stir-fry has a lot going for it. It’s simple to make, especially with our delicious sauce! It’s loaded with fresh vegetables—in fact, it’s made with more veggies than noodles. Lastly, it packs great for lunch.

Tags:
WeightWatchers
Veggie
Under 600 calories
Allergens:
Peanut
Egg
Cereals containing gluten
Soya

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.

Preparation Time25 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

1

Green Pepper

(May contain Celery)

1

Carrot

150

Tenderstem Broccoli

1

Red Onion

1

Garlic Clove

25

Salted Peanuts

(Contains Peanut May contain Nuts)

2

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

1

Ginger Puree

150

Teriyaki Sauce

(Contains Soya)

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Nutritional information

Energy (kcal)369 kcal
Energy (kJ)1543 kJ
Fat8 g
of which saturates1 g
Carbohydrate58 g
of which sugars34 g
Protein13 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Grater
Medium Saucepan
Knife
Sieve
Grill Pan
Plate

Instructions

Prep Time
1

Pop a large saucepan of water on to boil for the noodles. Halve the pepper, discard the core and seeds. Slice into thin strips. Trim the carrot (no need to peel), then grate on the coarse side of your grater. Chop the broccoli into thirds. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Roughly chop the peanuts.

Cook the Noodles
2

When the water is boiling, add the noodles, Tenderstem® broccoli and 1/2 tsp of salt. Cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water. Return to the pan with a drizzle of oil and stir through to stop them from sticking together.

Stir-Fry
3

Meanwhile, heat a splash of oil in a large frying pan or wok over medium-high heat. When hot, add the onion and pepper. Stir-fry until beginning to soften, 3-4 mins. Next, add the garlic and ginger puree. Cook until fragrant, 1 min.

Add the Sauce
4

Pour the teriyaki sauce into the pan and stir to coat all the veggies. Lower the heat and cook until everything is piping hot, 1-2 mins.

Add the Noodles
5

Add the grated carrot and noodles to the pan and toss or stir to combine. Stir-fry until everything is piping hot, 2 mins. TIP: Add a splash of water if you need to loosen it up a bit.

Serve
6

Share the noodles between your plates and finish with a sprinkle of chopped peanuts. Enjoy!

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