This vitamin-packed stir-fry is brimming with goodness. You're getting a hit of pak choi, chestnut mushrooms, carrot, red chilli, fresh ginger and cashew nuts. Finished with a slick, umami-rich hoisin sauce and a little protein coming from veggie mince. Oh and it's speedy too, thanks to our quick-cook rice vermicelli noodles!
Prep Time
20 min
Cuisine
Asian
Use within
6-7 days
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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.
Allergens highlighted by † (cashew, soy, celery, soybeans)
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
Boil a full kettle
Chop the pak choi roughly
Chop the mushrooms finely
Chop the spring onion[s] finely, keeping the green tops and white stems separate and discarding the root end[s]
2
Heat a large, wide-based pan (preferably non-stick with matching lid) over a medium-high heat with 2 tbsp [4 tbsp] vegetable oil
Once hot, add the pak choi, cover and cook for 3-4 min or until beginning to soften
3
Add the veggie mince, Thai green curry paste and the stock cube[s] to a heat-proof bowl with 200ml [400ml] boiled water
Stir thoroughly to dissolve then cover and set aside
Cover the vermicelli noodles with boiled water and set aside to soften
4
Add the mushrooms and whites of the spring onion to the pan with the pak choi
Peel and grate the carrot directly into the pan, discarding the root end[s]
Stir and continue to cook, covered, for a further 4-5 min
5
Meanwhile, peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)
Cut the chilli[es] in half lengthways, de-seed (scrape the seeds out with a teaspoon) and chop finely
Combine the hoisin sauce, ginger, red chilli (can't handle the heat? Go easy!) and 50ml [100ml] boiled water - this is your sauce
6
Chop the cashew nuts roughly
7
Drain the noodles and combine them with the veggie mince
Tip: chop the noodles up a little with a knife and fork for easy serving!
8
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