Sweet Chilli Udon Noodles
with Snow Peas, Bok Choy and Roasted Cashews- Gluten
- Soy
- Sulphites
- Wheat
- Tree nuts
- Peanuts
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.
Ingredients
113 g
Carrot, julienned
10 g
Garlic
1 unit
Chili Pepper
227 g
Snow Peas, trimmed
400 g
Shanghai Bok Choy
10 g
Cilantro
400 g
Udon Noodles
(Contains: Gluten)
¼ cup
Vegetarian Oyster Sauce
(Contains: Gluten, Soy)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
2 tbsp
Sweet Chili Sauce
28 g
Cashews
(Contains: Tree nuts, Peanuts)
1 unit
Lime
2 unit
Green Onion
Not included in your delivery
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
