with mushrooms, bell pepper and pak choi
These noodles are saucy, zesty and thanks to the addition of peanut butter and peanuts they've also got plenty of creaminess and crunch.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Mushrooms
150 grams
Chilli
1 unit(s)
Pak Choi
1 unit(s)
Lime
1 unit(s)
Soy Sauce
1 sachet(s)
Peanut Butter
1 sachet(s)
Ginger
1 unit(s)
Ketjap Manis
2 sachet(s)
Peanuts
20 grams
Udon Noodles
300 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Peel and grate the ginger.
- Roughly chop the mushrooms.
- Halve the chilli lengthways, deseed, then finely chop.
- Trim the pak choi, halve lengthways, then thinly slice widthways.
- Zest the whole lime, juice one-half and cut the other half into wedges.
- In a small bowl, mix together the soy sauce, peanut butter, ginger, lime zest, half the chilli (use less if you don't like spice) and the ketjap manis.
- Gradually mix in 50ml water (per 2P) and the lime juice until smooth.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the bell pepper and mushrooms until softened, 5-6 mins.
- Meanwhile, crush the peanuts in the unopened sachet with the back of a pot.
- Add the pak choi to the pan.
- Fry until softened, 2-3 mins. Season with pepper.
- Add the noodles and peanut sauce to the pan.
- Toss to coat everything in the sauce, using a fork to gently separate the noodles.
- Stir-fry for 2-3 mins. Add a splash of water if it looks too dry.
- Share the peanut and lime noodles between bowls.
- Garnish with peanuts and a lime wedge.
- Sprinkle over as much of the remaining chilli as you like.
2246
kJ
Energy (kJ)
537
kcal
Energy (kcal)
20.8
g
Fat
3
g
of which saturates
71.2
g
Carbohydrate
18.8
g
of which sugars
4.7
g
Dietary Fiber
20.7
g
Protein
0
mg
Cholesterol
4.75
g
Salt
