Udon Noodles in a Satay Sauce
with green beansCalories
:
671 kcalProtein
:
19.9g proteinTotal
:
20 minutesDifficulty
:
EasyVeggie
Quick
Family Friendly
Extra spicy
Allergens:
- Wheat
- Peanut
- Cereals containing gluten
- Soya
Satay sauce with added spice is the star of the veggie recipe which also features udon noodles and peas.
Ingredients
Serving amount
300 grams
Udon Noodles
(Contains: Wheat)
1 sachet(s)
Peanut Butter
(Contains: Peanut)
1 unit(s)
Ginger
150 grams
Green Beans
2 unit(s)
Garlic
1 sachet(s)
Dried Chilli Flakes
1 sachet(s)
Ketjap Manis
(Contains: Cereals containing gluten, Soya, Wheat)
1 pack(s)
Coconut Milk
½ unit(s)
Lime
1 sachet(s)
Gochujang Paste
(Contains: Soya)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
120 grams
Peas
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2807 kJ
Energy (kcal)671 kcal
Fat32.2 g
of which saturates18.1 g
Carbohydrate77.3 g
of which sugars18.3 g
Dietary Fiber8.9 g
Protein19.9 g
Salt1.7 g
Potassium442.7 mg
Calcium80.1 mg
Iron2.1 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 your delivered box.
Utensils
•Grater
•Colander
Cooking Steps
1
- Boil a large pot of salted water for the udon noodles.
- Add the noodles and cook until warmed through, 1-2 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to stop them sticking together.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Trim and halve the green beans.
- Quarter the lime.
- Place a large pan over high heat with a drizzle of oil.
- Once the oil is hot, add the garlic and ginger and fry until just softened, 3-4 mins. Continue to stir while it cooks.
3
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Add the coconut milk, peanut butter, gochujang, ketjap manis and a big pinch of sugar.
- Mix to combine and bring to the boil. Lower the heat and add the peas and green beans.
- Cook the sauce until thickened and creamy, stirring continuously, 6-8 mins. Remove from the heat and stir through the noodles.
- Mix well and season to taste with salt, pepper, sugar and lime juice. Loosen with a splash of water if necessary.
4
- Divide the noodles between bowls.
- Serve any remaining lime wedges on the side for squeezing over.
- Scatter the chilli flakes (as much as you'd like) and crispy onions over the top.
