14. Ginger-Garlic Veggie Noodle Stir-Fry
Ingredients
- 220 g Ramen Noodles(ContainsWheat/Blé, Egg/Oeuf)
- 28 g Chili Cashews(ContainsTree Nut/Noix, Soy/Soja)
- 227 g Cremini Mushrooms
- 30 g Ginger
- 2 unit Green Onions
- 1 unit Red Bell Pepper
- 227 g Snow Peas, trimmed
- 3 tbsp Stir-Fry Sauce (ContainsWheat/Blé, Soy/Soja, Sesame/Sésame, Sulphites/Sulfite)
- 10 g Garlic
- 1 unit Vegetable Broth Concentrate
- Oil
Instructions
- Prepare: Wash and dry all produce. Core, then cut the bell pepper into thin strips. Thinly slice the mushrooms. Peel, then grate 1 tbsp ginger. Mince or grate the garlic. Thinly slice the green onions. Finely chop the chili cashews. Bring a medium pot of salted water to a boil. Cut the ends off the snow peas.
- Cook the veggies: Heat a large pan over medium-high heat. Add a drizzle of oil, then the mushrooms. Cook, stirring occasionally, until golden-brown, 5-6 min. Add the snow peas, bell peppers, green onions, ginger and garlic. Cook until the veggies are just tender-crisp, 3-4 min.
- Cook the noodles: Meanwhile, add the noodles to the boiling water. Cook until the noodles are tender, 2-3 min. Drain and rinse with cold tap water (this will remove any excess starch on the noodles and keep it from sticking!)
- Add the stir-fry sauce, broth concentrate and 1/2 cup water. Stir to combine. Add the noodles to the veggies and stir until warmed through, 1-2 min.
- Divide the stir-fry between bowls. Sprinkle with the cashews. Enjoy!