Veggie Noodle Stir-Fry
with Sugar Snaps and Green Pepper
Packed with fresh flavours like zesty lime, ginger, and garlic our Chinese style veggie stir fry is a real weeknight favourite. Peppers, ginger, red onion and sugar snaps are tossed together with noodles and grated carrot, coated in a glossy ketjap manis sauce, and topped with chopped peanuts. Quick, wholesome and delicious, you can’t go wrong!
The quantities provided above are averages only.
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
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Garlic Clove
25
Salted Peanuts
(Contains Peanut May contain Nuts)
150
Sugar Snap Peas
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
½
Tomato Ketchup
½
Ginger Puree
1
Green Pepper
(May contain Celery)
1
Carrot
1
Red Onion
25
Ketjap Manis
(Contains Soya)
Nutritional information
Utensils
Instructions
Put a large saucepan of water on to boil for the noodles. Halve the pepper(s), discard the core and seeds. Slice into thin strips. Trim the carrot, (no need to peel) grate on a coarse grater. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Roughly chop the peanuts.
In a small bowl mix together the soy sauce, ketchup and ketjap manis. Keep to one side. Add the noodles to the pan of boiling water and cook for 4 mins. Once cooked, drain in a sieve and run under cold water. Return to the pan with a drizzle of oil to stop them from sticking together.
Meanwhile, heat a splash of oil in a large frying pan or wok over medium-high heat. When hot, add the onion and peppers. Stir-fry until beginning to soften, 2-3 mins. Next, add the sugar snaps cook for 2 mins and then add the garlic and easy ginger. Cook until fragrant, 1 minute.
Pour the sauce you made earlier into the pan and stir to coat all the veggies. Lower the heat and cook until the sugar snaps are tender, 1-2 mins.
Add the grated carrot and noodles to the pan and toss or stir to combine. Stir-fry until everything is piping hot, 2 mins. Get ready to serve!
Share the veggie noodle stir-fry between your plates and finish with a sprinkling of chopped peanuts. Enjoy!
