Sweet Chilli Udon Noodles
with Snow Peas, Bok Choy and Roasted Cashews
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.
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
113 g
Carotte, en juliennes
10 g
Ail
1 pièce(s)
Piment
227 g
Pois mange-tout, parés
400 g
Bok choy de Shanghai
10 g
Coriandre
400 g
Nouilles udon
(Contient Gluten)
¼ tasse(s)
Sauce aux huîtres végétarienne
(Contient Soya, Gluten)
1 cs
Sauce soja
(Contient Soya, Sulfites, Blé)
2 cs
Sauce au chili doux
28 g
Noix de cajou
(Contient Noix, Arachides)
1 pièce(s)
Lime
2 pièce(s)
Oignons verts
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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.