Thai Sweet Chilli Udon Noodle & Veggie Bowl
with Roasted Cashews & Peanuts
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.
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 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
(Contains: Gluten, Wheat;)
1 tub
sweet chilli sauce
1 packet
roasted cashews
(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)
1 packet
roasted peanuts
(Contains: Peanuts; May 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)
(Contains: Gluten, Soy;)
2 tsp
water
Utensils
Cooking Steps
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.
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.
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.
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.
Add the roasted cashews and the roasted peanuts to the pan with the noodles and toss to combine.
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.
