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Sweet Chilli Udon Noodles

Sweet Chilli Udon Noodles

with Snow Peas, Bok Choy and Roasted Cashews

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Put your table manners to the side just for tonight – we’re slurping these saucy noodles without any shame. Along with cashews and peanuts for a super nutty crunchy finish, this colourful bowl is perfectly satisfying on a hectic weeknight.

Allergens:Wheat/BléSoy/SojaSulphites/SulfiteTree Nut/NoixPeanut/Cacahuète

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

113 g

Carrot, julienned

10 g

Garlic

1 unit

Red Chili Pepper

227 g

Snow Peas, trimmed

400 g

Shanghai Bok Choy

10 g

Cilantro

400 g

Udon Noodles

(ContainsWheat/Blé)

¼ cup

Vegetarian Oyster Sauce

(ContainsWheat/Blé, Soy/Soja)

1 tbsp

Soy Sauce

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

2 tbsp

Sweet Chili Sauce

28 g

Cashews

(ContainsTree Nut/Noix, Peanut/Cacahuète)

1 unit

Lime

2 unit

Green Onion

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1874 kJ
Calories448 kcal
Fat11 g
Saturated Fat1 g
Carbohydrate77 g
Sugar27 g
Dietary Fiber10 g
Protein16 g
Cholesterol0 mg
Sodium2549 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Medium Pot
Large Non-Stick Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce.* Bring a medium pot of salted water to a boil. Mince or grate the garlic. Cut the bok choy into 1-inch pieces. Roughly chop the cilantro. Finely chop the chili, removing the seeds for less heat. Thinly slice the green onions. Cut the lime into wedges

2

Heat a large non-stick pan over medium-high heat. Add the cashews to the dry pan. Cook, stirring often, until golden-brown and toasted, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.

3

Increase the heat to medium-high. Add a drizzle of oil to the same pan, then the garlic, snow peas and as much chili as you like. Cook, stirring occasionally, until the snow peas are tender-crisp, 2 min. Add the carrot and bok choy. Cook, stirring occasionally, until the carrot softens, 3-4 min.

4

Meanwhile, add the noodles to the boiling water. Cook, stirring occasionally, until the noodles have separated, 1-2 min. Drain.

5

Add the noodles, vegetarian oyster sauce, soy sauce, sweet chili sauce and 2 tbsp water to the pan. Stir together until warmed through, 2-3 min.

6

Divide the sweet chili udon noodles between bowls and sprinkle with cashews, cilantro and green onion. Squeeze over a lime wedge, if desired.