HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet 'n' Spicy Chili Garlic Veggie Noodles
Sweet 'n' Spicy Chili-Garlic Veggie Noodles

Sweet 'n' Spicy Chili-Garlic Veggie Noodles

with Cashews

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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, for a noodle dish that can satiate even the hungriest of appetites!

Allergens:Wheat/BléSoy/SojaSulphites/SulfiteTree Nut/NoixPeanut/CacahuèteMustard/Moutarde

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Chow Mein Noodles


4 tbsp

Honey-Garlic Sauce


1 tsp

Garlic Powder

4 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

28 g


(ContainsTree Nut/Noix, Peanut/Cacahuète)

1 tbsp

Moo Shu Spice Blend

(ContainsWheat/Blé, Soy/Soja)

227 g

Broccoli, florets

56 g

Carrot, julienned

160 g

Sweet Bell Pepper

1.5 tbsp

Chili-Garlic Sauce

2 tbsp

Plant-Based Mayonnaise


2 unit

Green Onion

Not included in your delivery

½ tbsp


0.13 tsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories720 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate119 g
Sugar31 g
Dietary Fiber9 g
Protein19 g
Cholesterol0 mg
Sodium2400 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.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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, 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 help 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 veggies soften slightly, 1-2 sec.


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.