Honey-Garlic Veggie Noodles
with Broccoli and Cashews- Wheat
- Soy
- Sulphites
- Peanuts
- Cashews/Noix de cajou
- Mustard
These noodles will make you think twice about ordering take-out! Slightly sweet and definitely savoury, with a touch of unctuousness from our new plant-based mayo and loads of veggies, this noodle dish can satiate even the hungriest of appetites!
Ingredients
200 g
Chow Mein Noodles
(Contains: Wheat)
4 tbsp
Honey-Garlic Sauce
(Contains: Soy)
1 tsp
Garlic Powder
4 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
28 g
Cashews, chopped
(Contains: Peanuts, Cashews/Noix de cajou)
1 tbsp
Moo Shu Spice Blend
(Contains: Wheat, Soy)
227 g
Broccoli, florets
56 g
Carrot, julienned
160 g
Sweet Bell Pepper
1.5 tbsp
Chili-Garlic Sauce
2 tbsp
Plant-Based Mayonnaise
(Contains: Mustard)
2 unit
Green Onion
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp for extra-spicy! Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, cut broccoli florets into bite-size pieces.Add chow mein noodles to the boiling water. Cook uncovered until tender, 30 sec-1 min. Add broccoli to the pot with noodles. Cook until broccoli turns bright green, 30 sec.Drain noodles and broccoli, then rinse under warm water, 15 sec. (TIP: Rinsing noodles helps to keep them from sticking together!)Set aside to drain.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on cashews so they don't burn!) Transfer cashews to a plate.
Core, then cut pepper into 1/4-inch slices.Thinly slice green onions, keeping white and green parts separate.Whisk together garlic powder, Moo Shu Spice Blend, soy sauce, honey-garlic sauce, half the mayo (use all for 4 ppl), 2 tbsp water (dbl for 4 ppl) and 1 1/2 tbsp chili-garlic sauce in a small bowl. (NOTE: Reference heat guide.) (TIP: It's okay if the mixture doesn't completely combine in this step!)
Heat the same pan (from step 2) over medium-high.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until peppers soften slightly, 1-2 min.Add carrots and green onion whites. Season with salt and pepper. Cook, stirring often, until carrots soften slightly, 1-2 min.
Stir noodle sauce into the pan with veggies, then bring to a simmer. Once simmering, add noodles and broccoli. Cook, tossing noodles often, until noodles are coated in sauce and veggies are tender-crisp, 1-2 min.
Roughly chop cashews.Divide noodles between bowls.Sprinkle cashews and remaining green onions over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The honey-garlic sauce delivers a satisfying sweet-savoury balance, though some reviewers found it a touch too sweet or salty; reducing the soy sauce or adding a splash of acidity can help round it out.
- Ease of prep: Most reviewers found this dish quick and straightforward to pull together on a weeknight, though the noodles require close attention to avoid overcooking.
- Suggestions: Use a medium or large bowl when mixing the sauce so the dry spices don't clump, and toss the drained noodles with a little oil right away to prevent sticking. Adding a fried egg, poached egg, tofu, or chicken breast are popular ways to boost protein and make the dish more filling.
- Leftovers: Several reviewers enjoyed this dish cold or reheated the next day, noting the flavours held up well; a few found the noodles softened overnight, so storing the sauce separately may help.
- Portions: Portion size is generous and many reviewers got an extra serving or lunch out of it, though some felt the dish leaned noodle-heavy and would benefit from more vegetables.
