Pak Choi & Mushroom Noodle Stir-Fry

Pak Choi & Mushroom Noodle Stir-Fry

Rating
4.00rating out of 5

(286 reviews from our customers)

Prep Time

20 min

Cuisine

Asian

Use within

6-7 days

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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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Carrot
100g carrots
Cashew-nuts
1 bag of cashew nuts †
chestnut-mushrooms
100g chestnut mushrooms
fresh-ginger
15g root ginger
Green-curry-paste
2 tbsp Thai green curry paste
Hoisin-sauce
2 tbsp hoisin sauce †
Red-chilli
1 red chilli
Rice-Vermicelli
120g rice vermicelli
Spring-onion
1 spring onion
Vegetable-stock-cube
1 vegetable stock cube †
Veggie-mince
45g veggie mince †
Pak-choi
250g pak choi
You Will Need
Vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 carrot
  • 1 bag of cashew nuts<span class="strong">†</span>
  • 80g chestnut mushrooms
  • 15g fresh root ginger
  • 2 tbsp green curry paste
  • 2 tbsp hoisin sauce<span class="strong">†</span>
  • 1 red chilli
  • 120g rice vermicelli
  • 1 spring onion
  • vegetable stock pot<span class="strong">†</span>
  • meat free mince<span class="strong">†</span>
  • 200g pak choi
Typical Values per 100g per serving
Energy 580 kJ
139 kcal
2069 kJ
495 kcal
Fat
of which saturates
2.5 g
0.6 g
9 g
2.1 g
Carbohydrate
of which sugars
21.7 g
4 g
77.6 g
14.2 g
Fibre 2.1 g 7.6 g
Protein 6.4 g 22.9 g
Salt 0.99 g 3.52 g
*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.
Ingredients contain
1 carrot
1 bag of cashew nuts
cashewnut (100%)
80g chestnut mushrooms
15g fresh root ginger
2 tbsp green curry paste
fresh garlic, fresh green chilli, fresh onion, fresh lemon grass, salt, fresh black galangal, fresh galangal, fresh kaffir lime peel, whole fennel seed, whole coriander, whole chilli pepper
2 tbsp hoisin sauce
water, sugar, soy bean paste (8%) [water, soya beans, rice, salt], garlic puree (35%), modified maize starch, colour (plain caramel), white rice vinegar (1%), spice blend (1%) [fennel, black pepper, cinnamon, cloves, cumin, star anise], red chilli paste [red chilli peppers, salt,acidity regulator(acetic acid)], yeast extract paste [yeast extract,salt], salt, acidity regulator (citric acid)
1 red chilli
120g rice vermicelli
rice flour, water
1 spring onion
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
meat free mince
defatted SOYA flour, colour: caramel (e150d)
200g pak choi
Allergens
  • Allergens highlighted by † (cashewnut, 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 Pak Choi & Mushroom Noodle Stir-Fry

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 Pak Choi & Mushroom Noodle Stir-Fry

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 Pak Choi & Mushroom Noodle Stir-Fry

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 Pak Choi & Mushroom Noodle Stir-Fry

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 Pak Choi & Mushroom Noodle Stir-Fry

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 Pak Choi & Mushroom Noodle Stir-Fry

Chop the cashew nuts roughly

7 Pak Choi & Mushroom Noodle Stir-Fry

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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Serve the stir-fried vegetables over the noodles, drizzle the sauce over and garnish with the tops of the spring onions and chopped cashew nuts

Enjoy!

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