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Crispy Noodle and Veggie Stir Fry
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Crispy Noodle and Veggie Stir Fry

Crispy Noodle and Veggie Stir Fry

with Ginger-Garlic Sauce

The key to this dish is leaving the noodles to crisp up in the pan long enough. It might be tempting to stir, but try to resist! A sweet, gingery sauce is kicked up by a touch of spicy Thai chili for heat.

Tags:
Spicy
Veggie
Allergens:
Soy
Wheat
Eggs
Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time
DifficultyMedium

Ingredients

serving amount

1 thumb

Ginger

9 teaspoon

Soy Sauce

(Contains: Soy, Wheat)

9 ounce

Egg Noodles

(Contains: Wheat, Eggs)

1 unit

Red Bell Pepper

4 ounce

Shiitake Mushrooms

4 ounce

Snow Peas

2 unit

Scallions

2 clove

Garlic

1 unit

Chili Pepper

¼ cup

Cashew Pieces

(Contains: Tree Nuts)

Not included in your delivery

3 tablespoon

Sugar

1 tablespoon

Olive Oil

box

Salt

box

Pepper

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Nutrition Values

/ per serving
Calories634 kcal
Energy (kJ)2653 kJ
Fat15 g
Saturated Fat2 g
Carbohydrate111 g
Sugar30 g
Dietary Fiber9 g
Protein17 g
Sodium1067 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Large Pan

Instructions

Prep the vegetables
1

Core, seed, and remove the white ribs from the bell pepper, then thinly slice. Mince or grate the ginger and garlic. Thinly slice the scallions, keeping the whites and greens separate. Mince the Thai chili. Slice the mushrooms. Trim the snow peas.

2

Make the soy mixture: In a small bowl, combine the soy sauce and sugar.

Cook the vegetables
3

Heat a drizzle of oil in a large pan over medium heat. Add the bell pepper and mushrooms and cook, tossing, for 4-5 minutes, until softened and golden brown. Season with salt and pepper. Add the snow peas and scallion whites and cook, tossing, for 3-4 minutes, until the snow peas are tender.

Make the ginger-garlic sauce
4

Add the ginger, garlic, and a pinch of Thai chili (to taste) and cook, tossing, until fragrant for 1-2 minutes. Add the soy mixture to the pan and cook for another 1 minute, until slightly thickened.

Crisp the noodles
5

Add the noodles to the pan and toss to combine with the sauce and vegetables for 1-2 minutes. Add a large drizzle of oil to the pan and cook, without stirring, until the noodles begin to crisp in the bottom of the pan.

Finish and plate
6

Garnish with the scallion greens and cashew pieces. Enjoy!

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