Mushroom & Veggie Noodles
with Asparagus, Sesame Seeds & Crispy Shallots- Sesame
- Gluten
- Soy
- Gluten(Wheat)
- Eggs
- Fish
- Milk
- Traces of Tree Nuts
- Sesame
- May contain traces of allergens
- Gluten
- Soy
- Almond
Load your bowl with tender udon noodles plus a medley of colourful veggies. With our plant-based stir-fry sauce to bring the whole meal together, this feast will have you throwing away the takeaway menu! *This recipe is under 650kcal per serving.*
Ingredients
2 clove
garlic
1
carrot
1 packet
portabello mushrooms
1 bunch
spring onion
1
asparagus
1 packet
Plant-Based Stir-Fry Sauce
(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Tree Nuts, Sesame)
1 sachet
mixed sesame seeds
(Contains: Sesame; )
1 packet
udon noodles
(Contains: Gluten(Wheat); )
1 pinch
chilli flakes
1 packet
Crispy Shallots
1 head
Asian Greens
1 packet
Ginger & Lemongrass Paste
(May be present: Eggs, Fish, Milk, Sesame, Gluten, Soy, Almond)
Not included in your delivery
olive oil
1 tbs
sesame oil
(Contains: Sesame; )
1 tsp
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop garlic. Thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice portabello mushrooms and spring onion. Trim the ends of asparagus and cut into thirds. • In a small bowl, combine the sesame oil, plant-based stir-fry sauce, ginger & lemongrass paste and soy sauce. Set aside.
• Heat a large frying pan over a medium-high heat. Toast mixed sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. • Meanwhile, add udon noodles to a medium heatproof bowl. Add enough boiling water to cover noodles, then set aside until tender, 2-3 minutes. Stir occasionally with a fork to separate. • Drain noodles and set aside.
• Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 3-4 minutes. • Add carrot and asparagus and cook until tender, 4-5 minutes. • Add garlic, spring onion and Asian greens and cook until fragrant, 1-2 minutes. • Reduce the heat to medium, then add stir-fry sauce mixture and cooked noodles and stir to combine, 1 minute.
• Divide mushroom and veggie noodles between bowls. • Sprinkle over toasted sesame seeds and a pinch of chilli flakes (if using). Garnish with crispy shallots to serve.
