Stir Fry Noodle Bowl
- 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
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.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||575.643 kcal|
|Protein (g)||12.602 g|
|Sugar (g)||6.786 g|
|Fat (g)||16.596 g|
|Fibre (g)||6.127 g|
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