Meal Pixy - View Sample Recipe

JavaScript does not appear to be enabled in your browser. A number of features on this site will not work without JavaScript enabled.

Thai-Style Mushroom & Peanut Noodles heart_plus

| 36m start > table | 20m hands on |

No ratings yet

This veg-packed Thai-style noodle bowl is just what you want on a cold, winters evening. A load of yummy peanut butter thickens the sauce and adds substance and richness.

Chefs notes: If you think that the sauce needs to be a little thinner you can always add a splash more water towards the end of the cooking time.

Contains: Nuts, Gluten

Why Is This Recipe Healthy? [read more]

8 Vegetables

10 Plants

Nutrition Per Serving [read more]

20g Protein

40%

13g Fibre

43%

45g Carbs

16%

526kcal Cal.

24%

26g Fat

31%

8g Sat. Fat

30%

21g Sugar

72%

2g Salt

33%

137mg Vit. C

341%

4mg Iron

43%

395mg Calcium

53%

148mg Magnesium

51%

0.38mg Thiamin

44%

1mg Vitamin B6

57%

1.006μg Vitamin B12

67%

1g Sodium

42%

1720mg Potassium

49%

3mg Zinc

36%

230μg Folate

115%

11mg Niacin equivalent

77%

1mg Riboflavin

43%

335mg Phosphorus

57%

1mg Copper

67%

26μg Selenium

39%

11μg Iodine

604mg Chloride

24%

63.2mcg Vitamin K1

4.2mg Vitamin E

63mcg Retinol

2330.3mcg Carotene

452μg Retinol Equivalent

7.6mg Niacin

3.6mg Tryptophan divided by 60

1.7μg Manganese

41.4 Biotin

Per Serving Costs (UK Supermarkets)

Aldi UK	£2.34
Lidl	£2.44
Asda	£2.53
Sainsburys	£2.60
Tesco	£2.64
Morrisons	£2.75
Waitrose	£2.92
Co-op	£3.76

Created: 2024-01-01
Last Reviewed: 2024-08-25

	Extra Virgin Olive Oil tablespoons
	Leeks x
	Red Pepper x
	Closed Cup Mushrooms g
	Lemon x
	Lime x
	Cherry Tomatoes g
	Garlic Clove x
	Clear Honey g
	Ground Coriander teaspoons
	Chilli Powder teaspoons
	Turmeric teaspoons
	Vegetable Stock x
	Coconut Milk g
	Peanut Butter g
	Baby Spinach g
	Wholewheat Noodles g
	Fresh Coriander g

1	Pop the olive oil into a suitably sized saucepan and place on the hob on a medium heat tablespoons Extra Virgin Olive Oil
2	Trim and roughly slice the leek x Leeks
3	De-seed and slice up the red pepper x Red Pepper
4	Slice up the mushrooms grams Closed Cup Mushrooms
5	When the saucepan is hot add the leek, pepper and the mushrooms
6	Fry for 4 to 5 minutes until the veg is just starting to soften
7	Meanwhile - zest and then juice both the lemon and the lime with the grater x Lime x Lemon
8	Roughly chop up the tomatoes grams Cherry Tomatoes
9	Peel and crush the garlic x Garlic Clove
10	Add into the pan the tomatoes, garlic, lime juice, lime zest, honey, Ground Coriander, Chilli Powder, lemon juice, lemon zest and turmeric and cook for 2 minutes teaspoons Turmeric teaspoons Chilli Powder teaspoons Ground Coriander grams Clear Honey
11	Meanwhile - make up the stock with 100g boiling water per serving x Vegetable Stock
12	After the 2 mins is up add the coconut milk and the stock grams Coconut Milk
13	Bring to a simmer and cook gently for 15 mins
14	Meanwhile - mix the peanut butter with 2 tbsp of water per serving to loosen it, then mix in another 4 tbsp of water per serving grams Peanut Butter
15	Stir in the spinach - and the peanut butter mix grams Baby Spinach
16	Place a suitably sized saucepan of water on to boil in prep for the noodles in a moment
17	Cook out for a final 5 mins until the spinach has wilted
18	Give it a taste and tweak with a little salt if you think it needs it then remove from the heat
19	Cook the noodles according to packet instructions grams Wholewheat Noodles
20	Chop up the fresh coriander grams Fresh Coriander
21	Drain the noodles and divide between serving bowls with the Spaghetti Spoon
22	Serve the sauce atop the noodles along with the chopped coriander to garnish

We’ve built our own nutrition calculator

How does our nutrition calculator work?

Trusting our values