Ginger-Garlic Veggie Noodle Stir Fry
with Bell Peppers, Snow Peas and Mushrooms
Slurping up noodles is so satisfying, and this veggie-packed stir fry warms our bellies. You'll love the sweet, gingery sauce kicked up by a touch of spicy, crunchy chili cashews!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
220 g
Ramen Noodles
(Contains: Wheat)
1 unit
Red Bell Pepper
28 g
Chili Cashews
(Contains: Tree nuts, Soy)
227 g
Snow Peas, trimmed
227 g
Cremini Mushrooms
3 tbsp
Hoisin-Soy Sauce Blend
(Contains: Soy, Sesame, Gluten, Sulphites)
30 g
Ginger
10 g
Garlic
2 unit
Green Onion
1 unit
Vegetable Broth Concentrate
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Prep: Wash and dry all produce. Core, then cut the bell pepper into thin strips. Thinly slice the mushrooms. Peel, then grate 1 tbsp ginger. Mince or grate the garlic. Thinly slice the green onions. Finely chop the chili cashews. Bring a medium pot of salted water to a boil. Cut the ends off the snow peas.
Cook the veggies: Heat a large pan over medium-high heat. Add a drizzle of oil, then the mushrooms. Cook, stirring occasionally, until golden-brown, 5-6 min. Add the snow peas, bell peppers, green onions, ginger and garlic. Cook until the veggies are just tender-crisp, 3-4 min.
Cook the noodles: Meanwhile, add the noodles to the boiling water. Cook until the noodles are tender, 2-3 min. Drain and rinse with cold tap water (this will remove any excess starch on the noodles and keep it from sticking!)
Add the stir-fry sauce, broth concentrate and 1/2 cup water. Stir to combine. Add the noodles to the veggies and stir until warmed through, 1-2 min.
Divide the stir-fry between bowls. Sprinkle with the cashews. Enjoy!
