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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!

Tags:SpicyVeggie
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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

200 g

Chow Mein Noodles

(ContainsWheat/Blé)

4 tbsp

Honey-Garlic Sauce

(ContainsSoy/Soja)

1 tsp

Garlic Powder

4 tbsp

Soy Sauce

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

28 g

Cashews

(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

(ContainsMustard/Moutarde)

2 unit

Green Onion

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

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
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Colander
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Whisk
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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!)

4

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.

5

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.

6

Roughly chop cashews. Divide noodles between bowls. Sprinkle cashews and remaining green onions over top.