Veggie Peanut Noodles
12 Min
Easy
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!
Ingredients
2
ingredient_quantity
recipe ingredient
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
0.5
Lime Juice
1
small
red chilli, finely sliced
40
g
Peanut Butter
2
Mediums
spring onions, sliced
2
teaspoons
Ginger Root
80
g
Kale
.
Nutrition Value
Carbohydrate
27.9 g
Energy
274.6 kcal
Fat
15.8 g
Protein
9.4 g
Sodium
536.5 mg
of which: sugars
7.5 g
Information per serving
Instructions
12 Minutes
-
Step1
3 MinCook the noodles in plain boiling water for 3 minutes, drain and rinse with cold water. Set aside the seasoning sachet for later. -
Step2
5 MinHeat 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. -
Step3
2 MinMeanwhile, make the sauce. Blitz the peanut butter, ginger, half the sliced spring onions, the garlic, soy sauce, lime juice, curry seasoning sachets and 3tbsp water in a small food processor until smooth. -
Step4
2 MinAdd 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 2 bowls and top with the chilli and remaining spring onions to serve.
