with Mushrooms, Tenderstem® Broccoli and Peanuts
Char siu refers to a Cantonese inspired barbecue dish typically made with pork, though the versatile flavours of white miso, plum, orange, Five Spice and soy sauce used for the marinade pair well with almost any meat or vegetarian protein. This veggie packed noodle dish is ready in less than 25 minutes. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Allergens
Utensils
Tags
Tenderstem® Broccoli
150 grams
Egg Noodle Nest
125 grams
Onion
1 unit(s)
Sliced Mushrooms
120 grams
Char Siu Paste
125 grams
Soy Sauce
15 milliliter(s)
Ginger Puree
15 grams
Salted Peanuts
25 grams
Water for the Sauce
50 milliliter(s)
a) Boil a full kettle.
b) Meanwhile, cut the Tenderstem® broccoli into thirds. Halve and peel the onion, then cut each half into 4 wedges. Separate the layers.
c) Pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
d) Boil the noodles and broccoli, 4 mins. Once cooked, drain and rinse under cold water.
a) While the noodles boil, heat a drizzle of oil in a frying pan on high heat.
b) Add the mushrooms and onion. Stir-fry until tender, 5-6 mins. Season with salt and pepper.
a) Stir the char siu, soy sauce, ginger puree and water for the sauce (see pantry) into the veg.
b) Bring to the boil and simmer until slightly thickened, 2-3 mins.
a) Add the cooked noodles and broccoli to the sauce.
b) Toss to coat and simmer, 1 min.
a) Add a splash of water to the sauce if it's a little thick.
b) Taste and season with salt and pepper if needed.
a) Share the noodles between your bowls.
b) Scatter over the peanuts to finish.
Enjoy!
2060
kJ
Energy (kJ)
492
kcal
Energy (kcal)
8.9
g
Fat
1.9
g
of which saturates
78
g
Carbohydrate
28
g
of which sugars
9.7
g
Dietary Fibre
17.9
g
Protein
4.55
g
Salt
