A healthy yet tasty dish with colourful vegetables and silky noodles: crunchy, nutty and a little bit spicy – a simple, satisfying number for your weekday noodle fix.
Prep Time
35 min
Cuisine
Asian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
roasted peanut 96%, rapeseed oil. May contain sesame & nuts
1/2 tsp cayenne pepper
cayenne pepper
80g mangetout
mange tout
1 honey pot (25g)
blossom honey
1 carrot
carrot
1 toasted sesame oil sachet (30ml)
sesame seed (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
Allergens
Allergens highlighted by † (gluten, soya, peanut, sesame)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Soak the Thai ricenoodles in cold water, so they're fully submerged and set them aside to soften
Boil a kettle
2
Cut the lime[s] into quarters
Peel, top and tail, and cut the carrot[s]into thin batons
Deseed the redpepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces
Slice the mange tout into thin strips
3
Combine the peanut butter with the soy sauce, honey, toastedsesame oil, cayenne pepper (can't handle the heat? Go easy!), the juice of 1/2 [1]lime and 1 tbsp [2 tbsp]boiled water
Mix to form a smooth paste – this is your peanut sauce
4
Heat a large, wide-based pan (preferably non-stick), with a matching lid, with 1 tbsp [2 tbsp]vegetable oil over a high heat
Once hot, add the carrot batons and pepper and stir-fry for 4 min or until starting to brown
Once browned, reduce the heat to medium-high
5
Drain the soaked noodles, separate them and lay them flat in the pan, so they don't stick together
Add 200ml [400ml]boiled water and cover with a lid
Cook for 5-7 min or until the noodles have softened, then remove the lid
Tip: shake the pan or stir occasionally to prevent the noodles from sticking
6
Meanwhile, chop the roastedpeanuts coarsely (or bash them in a bag)
Trim then slice the spring onion[s] finely
7
Add the sliced mange tout to the noodles and cook for a further 2 min
Remove the pan from the heat and stir in the peanut sauce, half of the chopped peanuts and half of the sliced spring onion – these are your nutty vegetable noodles
8
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