Kale and Baby Corn Noodles
with Thai spices and lemongrass
Tender baby corn and carrot are familiar finds when it comes to veggie noodle dishes. A less-expected addition to this recipe comes in the form of crispy roasted kale—the leafy green that tops this moreish meal.
Tags:
Veggie
•Calorie Smart
•Quick
•Climate Conscious
Allergens:
Soya
•Wheat
•Egg
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 sachet(s)
Teriyaki Sauce
(Contains Soya, Wheat)
150 grams
Egg Noodles
(Contains Egg, Wheat)
80 grams
Kale
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 unit(s)
Carrot
2 sachet(s)
Thai Style Spice Mix
150 grams
Baby Corn
1 unit(s)
Shallot
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)2320 kJ
Energy (kcal)555 kcal
Fat9.5 g
of which saturates0.6 g
Carbohydrate101.4 g
of which sugars36.2 g
Dietary Fiber0.1 g
Protein18.5 g
Cholesterol0 mg
Salt7.2 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the noodles.
- Strip the leafy part of the kale from the stem. Chop the leaves into bite-sized pieces and discard the stems.
- Spread the kale out on a lined baking tray.
- Toss with half the Thai spice, salt, pepper and a drizzle of oil. When the oven is hot, bake on the middle shelf until crispy, 6-8 mins.
TIP: Watch the kale closely so it doesn't burn.
2
- When the water is boiling, add the noodles and cook until softened, 4-6 mins.
- Drain in a sieve then return to the pot, off the heat. Drizzle with oil and toss to prevent sticking.
- While the noodles cook, halve the baby corn lengthways.
- Halve, peel and thinly slice the shallot.
- Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the carrot, shallot and corn until tender, stirring often, 6-8 mins.
- Add the remaining Thai spice and lemongrass paste. Cook until fragrant, 1 min.
- Add teriyaki sauce and 50ml water (double for 4p). Stir to warm through.
- Remove from the heat and mix in the ketjap manis. Season to taste with salt and pepper.
TIP: Loosen the sauce with a splash of water if necessary.
4
- Stir the drained noodles through the sauce until well coated and warmed through.
- Divide your fragrant veggie noodles between bowls.
- Top with the crispy roasted kale.
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