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Ready in 30 minutes

Sweet Pepper & Ponzu Shanghai Noodles

with Crispy Corn & Peanut Topping

Cooking time

30 minutes




620 /serving

This topping really is the tops, as both kids and adults will agree. You’ll create it by sautéing peanuts and garlic, and then popping fresh corn kernels into the pan. With a dose of Asian-inspired spices, it’s all about warm, chewy, crunchy sensations. These nibbly bits adorn platefuls of fresh Shanghai noodles and sliced sweet peppers in a sauce that’s silky with ponzu, sesame oil and butter for a super duper slurpable outcome.

We will send you:

  • 400g Mini sweet peppers
  • 2 Garlic cloves
  • 3 Scallions
  • 3 Ears of corn
  • 30ml Mirin
  • 15ml Toasted sesame oil
  • 50g Chopped peanuts
  • 450g Fresh Shanghai noodles
  • 60ml Ponzu lime sauce
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Milk, Peanuts, Sesame, Soy, Sulphites, Wheat

You will need:

Large pot
Large pan
Salt & pepper (S&P)
2 tbsp Butter
Total Fat
22 g
Saturated Fat
6 g
1130 mg
Total Carb
90 g
11 g
20 g
8 g
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Mise en place
Bring a large pot of salted water to a boil. Thinly slice the sweet peppers into rounds, discarding the stems and seeds. Cut the corn kernels off the cobs (shuck if necessary). Thinly slice the scallions, separating the white bottoms and green tops. Mince the garlic.
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Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 5 to 7 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
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Make the corn & peanut topping
In a large pan, heat a generous drizzle of oil on medium-high. Sauté the peanuts and ½ the garlic, 30 sec. to 1 min., until fragrant. Add the corn and ½ the spices. Sauté, 3 to 4 min., until browned and tender; season with S&P. Transfer to a bowl and keep warm. Wipe out and reserve the pan.
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Sauté the sweet peppers
In the same pan, heat a drizzle of oil on medium-high. Add the sweet peppers, white bottoms of the scallions, and remaining garlic and spices. Sauté, 3 to 4 min., until tender.
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Combine the noodles
To the pan of sweet peppers, add the mirin, sesame oil, ponzu, noodles, ½ the green tops of the scallions, ½ the reserved cooking water and 2 tbsp butter. Cook, stirring frequently, 2 to 3 min., until combined. If the sauce is too thick, gradually add the remaining cooking water until you achieve your desired consistency.
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Plate your dish
Divide the noodles between your bowls. Top with the corn and peanut topping. Garnish with the remaining green tops of the scallions. Bon appétit!