Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil noodles
Bring a pot of water to a boil, and cook noodles for 2-3 minutes. Drain well and submerge into cold water to prevent from sticking.
2 Prep veggies
Peel, halve and cut onion to thin slices. Peel and mince garlic cloves. Separate broccoli to florets. Halve zucchini lengthwise and cut to slices. Peel and grate ginger.
3 Fry veggies
Heat oil in a pan over high heat. Stir fry the onion, broccoli, and zucchini for 3 minutes. Add shelled edamame beans, garlic, and ginger. Fry for 2 minutes.
4 Mix sauce
In a small bowl, combine sesame oil, rice vinegar, soy sauce, maple syrup, chilli flakes, salt, and pepper.
5 Add and finish
Add well drained noodles, cashew nuts and the dressing to the pan. Heat up well, stirring, for 2 minutes. Divide to plates, and finish with chopped fresh coriander.