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21p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil in a wok or large frying pan and cook the sweet potato and squash over a medium heat for 7-8 minutes until just tender.
Meanwhile, place the noodles in a heatproof bowl and pour over a kettle of just-boiled water. Set aside.
To make the spicy sauce, heat the oil in a small saucepan and cook the garlic and chilli for 1-2 minutes (alternatively, cook in the microwave for 1 minute). Stir in the soy sauce, vinegar and 1 tbsp water.
Increase the heat under the frying pan, add the broccoli and cook for 1 minute. Drain, then add the noodles and salad onions and cook for 2-3 minutes until piping hot. Remove from the heat, then stir in the fiery sauce and scatter over the nuts.
Loosening the noodles in hot water first means they’re less likely to break during stir frying. Make larger quantities of the spicy sauce for drizzling over dumplings, rice or steamed greens. Keep in a jar in the fridge for up to a week.
Typical values per serving when made using specific products in recipe
Energy | 2,186kJ/ 522kcals |
---|---|
Fat | 21g |
Saturated Fat | 2.9g |
Carbohydrates | 62g |
Sugars | 14g |
Fibre | 12g |
Protein | 17g |
Salt | 1.8g |
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