Teriyaki Mushroom Noodle Stir-Fry
with Crushed Peanuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Ramen Noodles
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat, Sesame.)
1 packet
Sliced Mushrooms
1
Broccoli
1
Lime
1 packet
Teriyaki Sauce
(Contains: Sesame, Gluten, Soy, Wheat;)
1
Carrot
Cooking Steps
Bring a medium saucepan of water to the boil. Cut the broccoli into small florets and roughly chop the stalk. Cut the carrot into thin matchsticks (or half-moons if you prefer!). Cut the lime into wedges.
In a small bowl, combine the teriyaki sauce, soy sauce and water.
Add the ramen noodles (see ingredients list) and broccoli to the saucepan of boiling water and cook until tender, 4 minutes. Drain and set aside.
Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast until golden, 3-4 minutes. Transfer to the bowl with the teriyaki sauce. Return the pan to a high heat with a generous drizzle of olive oil. Add the sliced mushrooms and carrot with a pinch of salt and cook, tossing, until softened, 5-6 minutes. TIP: Add a dash of water to help the vegetables cook evenly.
Add the noodles, broccoli and teriyaki sauce mixture to the frying pan and bring to the boil. Cook, tossing, until warmed through, 1 minute. TIP: Add a splash of water if it seems dry!
Divide noodles between bowls and sprinkle with crushed peanuts. Serve with the lime wedges.
