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Fresh pre-cut ingredients
Ready in 15 minutes

Teriyaki-Glazed Veggie Noodles

with Crunchy Peanut, Garlic & String Pea Topping

Cooking time

15 minutes

Servings

2/4

Calories

620 /serving

All wound up about supper? Unwind with a fresh take on fresh Shanghai noodles that’s ready to serve in just 15 minutes. You’ll toss together those thin strands of hot-from-the-pot noodles with sautéed carrots and daikon, and let the teriyaki glaze and our South Seas-inspired spice blend do the heavy lifting on the flavour front. Your crunchy topping of garlic, peanuts and string peas is ready in a snap—and sure to be snapped up.

We will send you:

  • 150g Matchstick carrots
  • 15ml Minced garlic
  • 100g Trimmed peas (sugar snap peas or snow peas)
  • 150g Matchstick daikon
  • 25g Peanuts
  • 225g Fresh Shanghai noodles
  • 90ml Teriyaki glaze
  • 10g South Seas spices (brown sugar, sea salt, white sesame seeds, black sesame seeds, garlic, ginger, black pepper, crushed nori)

Contains: Eggs, Peanuts, Sesame, Soy, Wheat

You will need:

Medium pot
Large pan
Strainer
Oil
Salt
Total Fat
17 g
Saturated Fat
2 g
Sodium
1740 mg
Total Carb
98 g
Sugars
22 g
Protein
20 g
Fibre
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 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
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Cook the string peas & peanuts
Meanwhile, in a large pan, heat a light drizzle of oil on medium-high. Sauté the garlic, peanutsstring peas and ½ the spices, 2 to 3 min., until the string peas are tender and the peanuts are golden. Transfer to a bowl and reserve the pan.
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Combine the noodles
In the same pan, heat a drizzle of oil on medium-high. Sauté the carrotsdaikon and remaining spices, 1 to 2 min., until tender. Add the noodles and teriyaki glaze; toss well.
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Plate your dish
Divide the noodles between your bowls. Top with the string peas and peanuts. Bon appétit!