HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Sweet Chilli Udon Noodle & Veggie Bowl
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Thai Sweet Chilli Udon Noodle & Veggie Bowl

Thai Sweet Chilli Udon Noodle & Veggie Bowl

with Roasted Cashews & Peanuts

Rapid
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Put your table manners to the side just for tonight – we’re slurping these saucy noodles without any shame. Along with cashews and peanuts for a super nutty crunchy finish, this colourful bowl is perfectly satisfying on a hectic weeknight.

Tags:Veggie
Allergens:GlutenSoyTree NutsPeanuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

carrot

2 clove

garlic

½ unit

long red chilli

1 bag

snow peas

1 bunch

Asian greens

1 bunch

coriander

⅔ packet

udon noodles

(ContainsGluten)

1 tub

sweet chilli sauce

1 packet

roasted cashews

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

roasted peanuts

(ContainsPeanutsMay be present Milk, Sesame, Soy, Tree Nuts)

1 unit

lime

Not included in your delivery

olive oil

1.5 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsGluten, Soy)

2 tsp

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3090 kJ
Fat26.8 g
of which saturates4 g
Carbohydrate97.8 g
of which sugars28.9 g
Dietary Fibre0 g
Protein19.8 g
Cholesterol0 mg
Sodium2640 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Large Pot
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of salted water to the boil. Cut the carrot (unpeeled) into 0.5 cm thin batons. Peel and finely chop the garlic. Deseed and finely chop the long red chilli (if using). TIP: Remove the seeds and white pith when deseeding the chilli. The pith is the hottest part! Trim the ends of the snow peas and slice into thirds. Roughly chop the Asian greens. Slice the lime into wedges. Pick the coriander leaves.

2

Add the udon noodles to the saucepan of boiling water and cook for 8 minutes, or until just tender. Note: Be sure to add the correct amount of noodles in order for your dish to be perfectly balanced, just the way we planned it! TIP: Leave the noodles slightly undercooked to allow them to finish and absorb lots of sauce when returned to the plan in step 4! Drain and refresh under cold water.

3

While the noodles are cooking, heat a drizzle of olive oil in a large wok or frying pan over a high heat. Add the carrot and cook for 3 minutes, or until softened. Add the garlic and the long red chili (if using) and cook for 1 minute, or until fragrant. TIP: Some like it hot but if you don’t, just hold back on the chilli! Add the snow peas and Asian greens and stir-fry for 20-30 seconds.

4

Add the udon noodles, sweet chilli sauce, soy sauce and water (check the ingredients list for the amount) to the pan with the veggies. Toss to coat the noodles in the sauce and cook for 2 minutes, or until the noodles are heated through and the vegetables are tender.

5

Add the roasted cashews and the roasted peanuts to the pan with the noodles and toss to combine.

6

Divide the sweet chilli udon noodles between plates. Squeeze over the juice from the lime wedges and sprinkle over the coriander. TIP: Add as much or as little lime juice as you like depending on your taste preference.