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Sautéed Sesame Noodles

with Toasted Cashews, String Peas & Edamame

Cooking time

20 minutes

Servings

2/4

Calories

660 /serving

Once you’ve prepared these satisfying bowlfuls in an easy 20 minutes, you may be left wondering why you ever bothered to get Thai delivery! You’ll toss fresh noodles with a silky sauce starring tahini, a touch of maple syrup, rice vinegar, soy sauce and flavoursome spices, alongside some quick-sautéed and still-crisp vegetables. Before serving, add nutty toasted cashews and cool cucumber slices for extra freshness and texture.

We will send you:

  • 2 Cucumbers
  • 2 Scallions
  • 100g Sugar snap peas (or snow peas)
  • 225g Fresh Shanghai noodles
  • 100g Edamame
  • 15ml Rice vinegar
  • 30ml Soy sauce (low sodium)
  • 15ml Maple syrup
  • 15ml Tahini
  • 25g Roasted cashews
  • 12g Mild & Sweet Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Sesame, Soy, Cashews, Wheat

You will need:

Medium pot
Large pan
Strainer
Oil
Salt & pepper
Total Fat
21 g
Saturated Fat
3 g
Sodium
1860 mg
Total Carbs
96 g
Sugars
18 g
Protein
24 g
Fibres
6 g
Preparation
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Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles to the pot of boiling water and stir gently to separate. Boil, 5 to 7 minutes, until al dente (still slightly firm to the bite). Drain the noodles and rinse thoroughly with cold water. Drizzle with oil to prevent sticking and set aside in a warm spot.
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Toast the cashews
While the noodles boil, in a large pan, heat a drizzle of oil on medium-high. Add the cashews and season with ¼ of the spice blend. Toast, stirring frequently, 1 to 2 minutes, until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
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Mise en place
Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the cucumbers lengthwise; thinly slice into half-moons on an angle. In a small bowl, season the cucumbers with S&P.
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Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Add the edamame, sugar snap peas and white bottoms of the scallions; season with ½ the remaining spice blend and S&P. Sauté, stirring frequently, 2 to 3 minutes, until crisp-tender.
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Make the sauce
While the vegetables cook, in a small bowl, combine the tahini, soy sauce, maple syrup and rice vinegar; season with the remaining spice blend and S&P to taste.
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Finish & serve
To the pan of vegetables, add the cooked noodles and sauce; toss well. Divide the finished noodles and vegetables between your bowls. Top with the seasoned cucumbers. Garnish with the toasted cashews and as many green tops of the scallions as you’d like. Bon appétit!