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Easy prep
20 minutes

Sautéed Sesame Noodles with Roasted Cashews

Cucumber Ribbons, Spiced String Peas & Edamame

Cooking time

20 minutes

Servings

2/4

Calories

680 /serving

Make these satisfying bowlfuls in an easy 20 minutes and you’ll be left wondering why you ever get Thai delivery! You’ll toss fresh noodles with a silky sauce starring sesame-rich tahini with a touch of maple syrup, rice vinegar, soy sauce and flavoursome spices, before mixing in some quick-sautéed and still-crisp vegetables. Before serving, add nutty toasted cashews and a tangle of cucumber ribbons on the top for extra freshness and texture.

We will send you:

  • 15ml Minced garlic
  • 2 Cucumbers
  • 2 Scallions
  • 100g Sugar snap peas (or snow peas)
  • 225g Fresh Shanghai noodles
  • 100g Edamame
  • 15ml Rice vinegar
  • 30ml Soy sauce (low sodium)
  • 15ml Maple syrup
  • 15ml Tahini
  • 25g Roasted cashews
  • 12g Bangkok Banquet spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

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

You will need:

Medium pot
Large pan
Strainer
Peeler
Oil
Salt & pepper
Total Fat
23 g
Saturated Fat
3 g
Sodium
1860 mg
Total Carbs
97 g
Sugars
18 g
Protein
24 g
Fibres
6 g
Preparation
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Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 5 to 7 minutes, until al dente (still slightly firm to the bite). Drain the noodles and rinse thoroughly with cold water. Drizzle with oil to prevent sticking and set aside in a warm spot.
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Toast the cashews
In a large pan, heat a drizzle of oil on medium-high. Add the cashews and season with ½ the spice blend. Toast, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
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Mise en place
While the cashews toast, cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Using your peeler, peel the cucumbers into ribbons (or thinly slice into rounds). In a small bowl, season the cucumber ribbons with S&P.
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Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Add the edamame, sugar snap peas, white bottoms of the scallions and garlic; season with ½ the remaining spice blend and S&P. Sauté, stirring frequently, 2 to 3 minutes, until crisp-tender.
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Make the sauce
While the vegetables cook, in a small bowl, combine the tahini, soy sauce, maple syrup and rice vinegar; season with the remaining spice blend and S&P to taste.
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Finish & serve
To the pan of vegetables, add the cooked noodles and sauce; toss thoroughly to combine. Divide the noodles and vegetables between your bowls. Top with the cucumber ribbons. Garnish with the toasted cashews and as many green tops of the scallions as you’d like. Bon appétit!