Quick Mushroom & Veggie Noodles
with Courgette, Sesame Seeds & Crispy Shallots
- Sesame
- Gluten
- Soy
- Gluten(Wheat)
- Eggs
- May contain traces of allergens
- Milk
- Soy
- Gluten
- Peanuts
- Traces of Tree Nuts
- Eggs
- Fish
- Sesame
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.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1 packet
portabello mushrooms
1 bunch
spring onion
1
courgette
1 packet
ginger paste
1 sachet
black sesame seeds
(Contains: Sesame; May be present: Milk, Soy, Gluten, Peanuts, Tree Nuts)
1 packet
flat noodles
(Contains: Gluten(Wheat), Eggs; )
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 pinch
chilli flakes
1 packet
Crispy Shallots
2 clove
garlic
1 bunch
Asian Greens
1 packet
Plant-Based Asian Stir-Fry Sauce
(Contains: Gluten, Soy; May be present: Milk, Tree Nuts, Eggs, Fish, Sesame)
Not included in your delivery
1
olive oil
1 tbs
sesame oil
(Contains: Sesame; )
1 tbs
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop garlic. Thinly slice carrot and courgette into half-moons. Roughly chop Asian greens. • Thinly slice portabello mushrooms and spring onion. • In a small bowl, combine the sesame oil, Asian stir-fry sauce, ginger paste, soy sauce and a splash of water. Set aside.
• Heat a large frying pan over medium-high heat. Cook black sesame seeds, tossing, until toasted and fragrant, 3-4 minutes. Transfer to a bowl. • Half-fill a medium saucepan with boiling water. Cook flat noodles over medium-high heat until tender, 3-4 minutes. • In last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 3-4 minutes. • Add sweet soy seasoning and cook until fragrant, 3-4 minutes. • Add carrot and courgette and cook until tender, 4-5 minutes. • Add garlic, spring onion and Asian greens and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add stir-fry sauce mixture and cooked noodles. 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. Enjoy!
