Stir Fry Thai Lime

Stir Fry Noodle Bowl

  • 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

  • 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

Stir Fry Thai Lime

  1. 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.

  2. In a jug, add the Knorr Thai Lime & Ginger Stock Pot to 250ml of boiling water and whisk until dissolved.

  3. In a wok, heat the sesame oil to a high heat, add all the vegetables and stir-fry for two minutes.

  4. 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.

  5. Place the noodles and vegetables into bowls then garnish with roasted peanut mix.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 575.64 kcal
Protein (g) 12.6 g
Sugar (g) 6.79 g
Fat (g) 16.6 g
Fibre (g) 6.13 g

Knorr product used

  • No products to display.
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