Thai Veggie Curry Noodles

Name: Thai Veggie Curry Noodles with Baby Corn, Crushed Peanuts & Herbs
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet Crushed Peanuts; 1 sachet Coriander; 1 packet Green beans; 1 packet Garlic Paste; 1 packet Ginger & Lemongrass Paste; 1 packet Yellow Curry Paste; 1 packet Coconut Milk; 1 Carrot; 1 Courgette; 1 packet Udon Noodles; Baby Corn Spears

with Baby Corn, Crushed Peanuts & Herbs

Get up to $175 off

Allergens:

Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 packet

Crushed Peanuts

1 sachet

Coriander

1 packet

Green beans

1 packet

Garlic Paste

(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy. )

1 packet

Ginger & Lemongrass Paste

(May be present: Eggs, Fish, Milk, Sesame, Soy. )

1 packet

Yellow Curry Paste

1 packet

Coconut Milk

Carrot

Courgette

1 packet

Udon Noodles

(Contains: Gluten; )

Baby Corn Spears

Nutrition Values

Calories583 kcal

Energy (kJ)2440 kJ

Fat30.6 g

of which saturates19.3 g

Carbohydrate51.3 g

of which sugars9.6 g

Dietary Fibre6.8 g

Protein19.3 g

Sodium1490 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. Trim and halve baby broccoli lengthways. Thinly slice carrot into half-moons. Roughly chop Asian greens. Drain baby corn spears (see ingredients) and cut into thirds. • Half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, carrot and baby corn until tender, 3-4 minutes. • Add Asian greens, garlic paste, ginger & lemongrass paste and yellow curry paste (see ingredients) and cook until fragrant, 1-2 minutes.

• Add the noodles, coconut milk, vegetable stock powder, the brown sugar and soy sauce to the pan. Simmer until slightly reduced, 1-2 minutes.

TIP: Add a splash more water if the sauce looks too thick

• Divide Thai veggie curry noodles between bowls. • Garnish with crushed peanuts. Tear over herbs to serve. Enjoy!