Ginger-Garlic Veggie Noodle Stir Fry
with Bell Peppers, Snow Peas and Mushrooms
Slurping up noodles is so satisfying, and this veggie-packed stir fry warms our bellies. You'll love the sweet, gingery sauce kicked up by a touch of spicy, crunchy chili cashews!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
220 g
Nouilles ramen
(Contient Blé)
1 pièce(s)
Poivron rouge
28 g
Noix de cajou au chili
(Contient Noix, Soya)
227 g
Pois mange-tout, parés
227 g
Champignons cremini
3 cs
Mélange hoisin-soya
(Contient Sésame, Soya, Gluten, Sulfites)
30 g
Gingembre
10 g
Ail
2 pièce(s)
Oignons verts
1 pièce(s)
Concentré de bouillon de légumes
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Prep: Wash and dry all produce. Core, then cut the bell pepper into thin strips. Thinly slice the mushrooms. Peel, then grate 1 tbsp ginger. Mince or grate the garlic. Thinly slice the green onions. Finely chop the chili cashews. Bring a medium pot of salted water to a boil. Cut the ends off the snow peas.
Cook the veggies: Heat a large pan over medium-high heat. Add a drizzle of oil, then the mushrooms. Cook, stirring occasionally, until golden-brown, 5-6 min. Add the snow peas, bell peppers, green onions, ginger and garlic. Cook until the veggies are just tender-crisp, 3-4 min.
Cook the noodles: Meanwhile, add the noodles to the boiling water. Cook until the noodles are tender, 2-3 min. Drain and rinse with cold tap water (this will remove any excess starch on the noodles and keep it from sticking!)
Add the stir-fry sauce, broth concentrate and 1/2 cup water. Stir to combine. Add the noodles to the veggies and stir until warmed through, 1-2 min.
Divide the stir-fry between bowls. Sprinkle with the cashews. Enjoy!