Spicy Peanut Noodles

Name: Spicy Peanut Noodles with Pak Choi
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 150 Grams of Rice noodles; 3 Pieces of Baby pak choi; 250 Grams of Chestnut mushrooms; 1 Pieces of Shallots; 30 Grams of Ginger; 3 Pieces of Garlic cloves; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 167 ML of Coconut milk; 30 Grams of Peanut butter; 20 ML of Soy sauce; 20 Grams of Sambal oelek; 40 Grams of Salted peanuts; 50 Grams of Spring onion; 1 Pieces of Large red chilli; 2 Pieces of Lime

with Pak Choi

We've balanced the nutty creaminess in this vegan supper with a healthy dose of spice!

Cals 401 · Prot 18 · Carbs 44 · Fat 18

Vegan

30 min

We've balanced the nutty creaminess in this vegan supper with a healthy dose of spice!

Cals 401 · Prot 18 · Carbs 44 · Fat 18

Vegan

Ingredients

Noodles

Rice noodles

150 Grams

Baby pak choi

3 Pieces

Chestnut mushrooms

250 Grams

Shallots

1 Piece

Ginger

30 Grams

Garlic cloves

3 Pieces

Vegetable oil

2 Tbsp

Salt

0.5 Tsp

Coconut milk

167 ML

Peanut butter 1*9*

30 Grams

Soy sauce 9*10*11*

20 ML

Sambal oelek

20 Grams

Garnishes

Salted peanuts 1*

40 Grams

Spring onion

50 Grams

Large red chilli

1 Piece

Lime

2 Pieces

Allergens

*1 Peanuts, *9 Soya, *10 Wheat, *11 Gluten

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)	1679 / 401
Fats (g)	18.4
of which saturated (g)	2.8
Carbohydrates (g)	44
of which sugars (g)	8.7
Fibers (g)	7.2
Proteins (g)	17.9
Salt (g)	6.5

*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 Soak rice noodles

Add the rice noodles to a pot or bowl and cover with boiling water. Stir once, then cover with a lid or cling film. Leave to soften for 5-6 min. Drain once tender.

2 Prep vegetables

Meanwhile, trim the pak choi and slice it in half, separating the white base from the green tops. Chop the white bits roughly. Roughly chop the mushrooms. Peel and finely chop the shallots. Peel and grate the ginger and garlic.

3 Fry mushrooms and pak choi

Heat a wide non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the mushrooms with a pinch of salt and cook for 5 min or until browned. Transfer the mushrooms to a plate. Add the pak choi to the pan and cook for 2 min. Transfer the pak choi to the plate, keeping both separate.

4 Fry aromatics

Return the pan to a medium heat with another drizzle of oil. Add the garlic, ginger and shallots and fry for 2 min.

5 Make sauce and prep garnishes

Add the coconut milk, peanut butter, soy sauce and sambal oelek (spicy!) to the pan. Simmer for 5 min. Meanwhile, roughly chop the peanuts. Finely slice the spring onion and red chilli. Slice the lime into wedges

6 Serve

Squeeze the lime juice into the pan and toss the drained noodles and mushrooms in the sauce. Divide among plates and garnish with the peanuts, spring onion and red chilli (spicy!). Serve the pak choi to the side.

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