Veggie Peanut Noodles

Name: Veggie Peanut Noodles
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 2
Cuisine: Asian-style
Ingredients: 1 teaspoon vegetable oil; 2 Packets Maggi 3 minute Curry Noodles; 1 Medium red pepper deseeded and sliced; 1 Medium carrot peeled; 1 Clove Garlic; 1 teaspoon Soy Sauce; 1/2 unit Lime Juice; 1 small red chilli finely sliced; 40 grams Peanut Butter; 2 Mediums spring onions sliced; 2 teaspoons Ginger Root; 80 grams Kale

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Easy

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12 Min

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Another of our 10 minute noodle recipes that you can throw together when you're hungry! Using our Maggi 3 Minute Curry Noodles and a few fresh ingredients and you've got a gorgeous bowl of deliciousness!

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Ingredients

vegetable oil

1 teaspoon

Maggi 3 minute Curry Noodles

2 packets

red pepper

1 Medium

Carrots

1 Medium

Garlic

1 Clove

Soy Sauce

1 teaspoon

Lime Juice

0.5

red chilli, finely sliced

1 small

Peanut Butter

40 g

spring onions, sliced

2 Mediums

root ginger, finely grated

2 teaspoons

Kale

80 g

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Nutritional Information

Carbohydrate

27.88 g

Energy

274.56 kcal

Fat

15.82 g

Protein

9.35 g

of which: saturates

4.17 g

Sodium

536.45 mg

of which: sugars

7.48 g

Recipe Steps

12 min

3 min

5 min

2 min

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Recipe Steps

12 min

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Cook the noodles in plain boiling water for 3 minutes, drain and rinse with cold water. Set aside the seasoning sachet for later.

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12 min

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Heat the vegetable oil in a frying pan. Add the carrots, peppers and kale and cook for 5-6 mins until the vegetables have softened but still have some bite.

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12 min

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Meanwhile, make the sauce. Blitz the peanut butter, ginger, half the sliced spring onions, the garlic, soy sauce, lime juice, curry seasoning sachets and 3tbsp wa

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12 min

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Add the cooked noodles to the pan with the vegetables and stir in the sauce. Toss well to combine, adding a splash more water to loosen, if needed. Divide between

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