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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 2 people
/ serving 2 people
Red Chili Pepper
Snow Peas, trimmed
Shanghai Bok Choy
Vegetarian Oyster Sauce(ContainsWheat/Blé, Soy/Soja)
Soy Sauce(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Sweet Chili Sauce
Cashews(ContainsTree Nut/Noix, Peanut/Cacahuète)
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
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.
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.
Meanwhile, add the noodles to the boiling water. Cook, stirring occasionally, until the noodles have separated, 1-2 min. Drain.
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.
Divide the sweet chili udon noodles between bowls and sprinkle with cashews, cilantro and green onion. Squeeze over a lime wedge, if desired.