Hoisin Broccoli and Rice Noodles
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Hoisin Broccoli and Rice Noodles

Hoisin Broccoli and Rice Noodles

with Cilantro-Pesto and Toasted Peanuts

We've upped our noodle game with some homemade cilantro pesto! Tossed with noodles, it's the perfect complement to colourful Asian flavoured veggies and crunchy peanuts.

Allergens:
Peanuts
Soy
Sesame
Mustard
Sulphites
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

150 g

Rice Noodles

190 g

Red Bell Pepper

113 g

Red Onion, sliced

227 g

Broccoli, florets

10 g

Garlic

30 g

Ginger

10 g

Cilantro

28 g

Peanuts, chopped

(Contains Peanuts)

1 unit

Lime

3 tbsp

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

Salt and Pepper*

Oil*

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Nutrition Values

Energy (kJ)0 kJ
Calories585 kcal
Fat16 g
Saturated Fat2 g
Carbohydrate99 g
Sugar18 g
Dietary Fiber8 g
Protein15 g
Cholesterol1 mg
Sodium1255 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Garlic Press
Measuring Spoons
Zester
Large Non-Stick Pan
Large Bowl
Strainer

Instructions

1 PREP
1

After the noodles are done, "shocking" them with cold water will keep them from sticking to each other! Also, using noodle water in this sauce helps utilize the starch released during cooking.

Wash and dry all produce.* Bring a large pot of salted water to a boil. Core and thinly slice the bell pepper into 1/2-inch slices. Mince or grate the garlic. Peel, then mince 1 tbsp ginger. Finely chop the cilantro. Zest, then cut the lime into wedges.

2 COOK NOODLES
2

Add the rice noodles to the boiling water. Reduce the heat to medium. Cook, stirring occasionally, until the rice noodles are tender, 10-12 min.

3 MAKE PESTO
3

Meanwhile, in a large non-stick pan, add the peanuts. Heat over medium-high and toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Remove pan from the heat and transfer peanuts to a large bowl. Stir in the cilantro, half the garlic, 1 1/2 tsp hoisin, 1 tbsp soy and 2 tsp oil. Set aside.

4 COOK VEGGIES
4

Heat the same pan over medium-high heat. Add a drizzle of oil, then the onions, ginger and remaining garlic. Cook until fragrant, 1-2 min. Add the peppers and broccoli. Cook, stirring occasionally, until the veggies are tender-crisp, 5-6 min.

5 ASSEMBLE
5

Add the lime zest, 3 tbsp noodle water, remaining hoisin and remaining soy to the veggies. Stir until heated through, 1-2 min. Set aside. Drain and rinse the noodles under cold running water. Add the noodles to the cilantro pesto and toss to combine.

6 FINISH AND SERVE
6

Divide the cilantro-pesto noodles between plates and top with the hoisin-soy veggies. Squeeze over a lime wedge, if desired.