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Veggie shanghai noodle stir fry - Extra large standard

Veggie Shanghai Noodle Stir-Fry

with Garlicky Toasted Peanuts

690 cals

30 mins

Description

We’re nuts about this stir-fry. First of all, it doesn’t need meat to fill up everyone in the family! Secondly, fresh Shanghai noodles are a snap when it comes to cozy comforts. Quick to cook, they mingle with crisp string peas, sweet peppers and shredded cabbage sautéed with ginger, and coated in a creamy peanut butter sauce. Garnish the dish with garlicky toasted peanuts that your little peanuts will love to munch on.

Contains:

Peanuts, Soy, Sulphites, Wheat

Ingredients

for 4 servings

  • 300g Shredded cabbage

  • 200g String peas (sugar snap peas or snow peas)

  • 20g Ginger

  • 3 Garlic cloves

  • 2 Scallions

  • 2 Sweet peppers

  • 30ml Rice vinegar

  • 50g Chopped peanuts

  • 60g Peanut butter

  • 450g Fresh Shanghai noodles

  • 90ml Sweet soy sauce

Nutrition

Total fat

19g

Saturated Fat

3g

Sodium

1050mg

Total carbs

111g

Sugar

31g

Protein

22g

Fibres

8g

Recipe Instructions

Veggie Shanghai Noodle Stir-Fry - Step #1 Mise en place
Step 1: Mise en place
Bring a large pot of salted water to a boil. Peel and mince the ginger. Mince the garlic. Core and thinly slice the sweet peppers. Thinly slice the scallions. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod.
Veggie Shanghai Noodle Stir-Fry - Step #2 Boil the noodles
Step 2: Boil the noodles
Add the noodles to the pot of boiling water and boil, 5 to 7 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Veggie Shanghai Noodle Stir-Fry - Step #3 Make the garlic peanuts
Step 3: Make the garlic peanuts
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the garlic, peanuts and S&P. Toast, stirring occasionally, 1 to 2 min., until lightly browned and fragrant. Transfer to a small bowl. Wipe out and reserve the pan.
Veggie Shanghai Noodle Stir-Fry - Step #4 Make the sauce
Step 4: Make the sauce
In a medium bowl, whisk the peanut butter, soy sauce, vinegar, ⅓ cup water and S&P.
Veggie Shanghai Noodle Stir-Fry - Step #5 Sauté the vegetables
Step 5: Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Add the ginger and ½ the scallions. Sauté, 30 sec. to 1 min., until softened and fragrant. Add the sweet peppers, string peas, cabbage and S&P. Sauté, 3 to 4 min., until crisp-tender.
Veggie Shanghai Noodle Stir-Fry - Step #6 Make the stir-fry & serve
Step 6: Make the stir-fry & serve
To the pan of vegetables, add the noodles, sauce and S&P. Cook, stirring frequently, 1 to 2 min., until heated through and combined. Divide the stir-fry between your bowls. Garnish with the garlic peanuts and remaining scallions. Bon appétit!