Stir Fry Noodle Bowl

Name: Stir Fry Noodle Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 Knorr Thai Lime & Ginger Stock Pot; 250 ml water boiled; 2 tbsp sesame oil; 2 courgettes peeled into ribbons; 2 carrots peeled into ribbons; 1 large garlic clove; 2 heads shiitake mushrooms sliced; 150 g garden peas; 400 g flat rice noodles cooked and chilled; 50 g peanuts chopped; 2 tbsp white sesame seeds; 1 tsp chilli flakes

Vegetarian

Ribbons of courgette and carrot mingle with shiitake mushrooms in this stir fry stunner, given a flavour boost by a Knorr Thai Lime & Ginger Stock Pot.

10 MINS

Cooking Time
Easy

Difficulty
10 MINS

Prep Time
4 People

Serves

Amount per Serving

Nutritional values	Amount per Serving
Energy	575.643 kcal
Protein	12.602 g
Fat	16.596 g

1 Knorr Thai Lime & Ginger Stock Pot
250 ml water boiled
2 tbsp sesame oil
2 courgettes peeled into ribbons
2 carrots peeled into ribbons
1 large garlic clove
2 heads shiitake mushrooms sliced
150 g garden peas
400 g flat rice noodles cooked and chilled

Toppings

50 g peanuts chopped
2 tbsp white sesame seeds
1 tsp chilli flakes

Preheat the oven to 170c. Spread the chopped peanuts, sesame seeds and chilli flakes over a baking tray and toast in the oven for 10 minutes until evenly golden. Remove from the oven and allow to cool.
In a jug, add the Knorr Thai Lime & Ginger Stock Pot to 250ml of boiling water and whisk until dissolved.
In a wok, heat the sesame oil to a high heat, add all the vegetables and stir-fry for two minutes.
Add the cooked noodles and toss them through the vegetables to combine. Pour over the Knorr Vegetable Stock and cook for a further minute until it has reduced to a rich sauce.
Place the noodles and vegetables into bowls then garnish with roasted peanut mix.