Veggie Peanut Noodle Stir-Fry
with Green Beans and Tenderstem® Broccoli
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Veggie Peanut Noodle Stir-Fry heroes the veg and combines kejap manis, red Thai style paste and peanut butter to make a delicious sauce. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
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
80 grams
Tenderstem Broccoli
80 grams
Green Beans
2 unit(s)
Garlic Clove
½ unit(s)
Lime
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
25 grams
Ketjap Manis
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
120 grams
Coleslaw Mix
50 grams
Red Thai Style Paste
25 grams
Cashew Nuts
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
100 milliliter(s)
Boiled Water for the Sauce
1 tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.
b) Halve any thick broccoli stems lengthways, then cut widthways into thirds.
c) Trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press).
d) Halve the lime (see ingredients for amount).
a) When boiling, add the noodles, green beans and broccoli to the water.
b) Cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together and to keep the veg vibrant.
a) Meanwhile, boil a half-full kettle.
b) Pour the boiled water for the sauce (see pantry for amount) into a measuring jug.
c) Add the ketjap manis, soy sauce, peanut butter and sugar for the sauce (see pantry for amount). Stir well.
d) Pop the jug to one side.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the coleslaw mix.
c) Cook, stirring frequently, until slightly softened, 2-3 mins.
d) Stir in the red Thai style curry paste and the garlic. Cook, stirring, for 1 min more.
a) Add the peanut sauce to the pan and stir well until combined.
b) Stir through the cooked noodles, green beans and broccoli to coat them in the sauce, then bring to the boil. Simmer until slightly thickened, 1-2 mins.
c) Once thickened, remove from the heat.
d) Add a good squeeze of lime juice and a splash of water if you feel it needs it.
a) Share the veggie noodle stir-fry between your bowls.
b) Crush the peanuts in the unopened sachet using a rolling pin, then sprinkle over the top to finish.
c) Serve with any remaining lime cut into wedges for squeezing over.
Enjoy!
