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Golden Shanghai Noodle Bowls

with Roasted Cashews & Sautéed Vegetables

Cooking time

25 minutes




650 /serving

Fresh Shanghai noodles meet their match in tonight’s luxurious sauce. Coconut milk, demi-glace, miso paste, aromatics and a turmeric-infused spice blend combine to prove that you don’t need dairy to create a coating this creamy! You’ll top your noodles with sautéed sweet peppers and string peas for even more colour and flavour. Garnish with roasted cashews, a sprinkle of freshly chopped cilantro and a squeeze of citrus to complete these crowd-pleasing bowlfuls.

We will send you:

  • 200g Sweet peppers
  • 1 Bunch of cilantro
  • 20g Ginger
  • 2 Garlic cloves
  • 1 Lime (or lemon)
  • 225g Snow peas (or sugar snap peas)
  • 450g Fresh Shanghai noodles
  • 60ml Vegetable demi-glace
  • 165ml Coconut milk
  • 30g White miso paste
  • 75g Roasted cashews
  • 12g Noodle Bowl spice blend (sea salt, brown sugar, Korean pepper, white sesame seeds, garlic, sunflower oil, ginger, black pepper, turmeric)

Contains: Eggs, Sesame seeds, Soy, Cashews, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Salt & pepper
Total Fat
27 g
Saturated Fat
10 g
1210 mg
Total Carbs
85 g
8 g
19 g
6 g
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Mise en place
Bring a medium pot of salted water to a boil. Quarter the lime. Snap off and discard the stem ends of the snow peas; thinly slice lengthwise. Core the sweet peppers; cut into ¼ inch rings. Peel and mince the ginger. Mince the garlic. Roughly chop the cilantro leaves and stems.
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Toast the cashews
Heat a large, dry pan (non-stick if possible) on medium-high. Add the cashews and toast, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant; season with S&P to taste. Transfer to a cutting board. Once cool enough to handle, roughly chop the cashews. Reserve the pan.
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Cook the vegetables
In the same pan, heat a drizzle of oil on medium-high. Add the sweet peppers and cook, 2 to 3 minutes, until softened; season with S&P to taste. Transfer to a bowl and set aside in a warm spot. In the same pan, heat a drizzle of oil on medium-high. Add the snow peas and cook, 1 to 2 minutes, until crisp-tender; season with S&P to taste. Transfer to a second bowl and set aside in a warm spot. Reserve the pan.
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Boil the noodles
While the vegetables cook, add the noodles to the pot of boiling water; stir gently to separate. Cook, 6 to 8 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water, drain the noodles. Drizzle with oil to prevent sticking and set aside in a warm spot.
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Make the sauce
While the noodles cook, in the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and ginger; cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the coconut milk, demi-glace, miso paste and reserved cooking water; season with the spice blend and S&P to taste. Cook, stirring frequently, 2 to 3 minutes, until combined.
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Finish & serve
To the pan of sauce, add the cooked noodles; toss to coat thoroughly in the sauce. Divide the finished noodles between your bowls; top with the sweet peppers and snow peas. Garnish with the cilantro and roasted cashews. Serve the lime wedges on the side. Bon appétit!