Teriyaki-Glazed Veggie Noodles

with Crunchy Peanut, Garlic & String Pea Topping

Cooking time

15 minutes

Servings

2/4

Calories

620 /serving

Teriyaki-Glazed Veggie Noodles

with Crunchy Peanut, Garlic & String Pea Topping

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

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.

Cook the string peas & peanuts

Meanwhile, in a large pan, heat a light drizzle of oil on medium-high. Sauté the garlic, peanuts, string 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.

Combine the noodles

In the same pan, heat a drizzle of oil on medium-high. Sauté the carrots, daikon and remaining spices, 1 to 2 min., until tender. Add the noodles and teriyaki glaze; toss well.