Ingredients
2
a Yellow pepper (sliced)
200
g
Noodles
100g
Sugarsnap Peas
80
g
Courgette Veggetti
1
Butternut Squassh Veggetti
Method
- Cook soy & ginger chargrill as per pack instruction
- Cook noodles.
- Boil sugarsnap peas. remove sugarsnap peas from pan, leaving boiling water. Blanch veggetti for 30-60seconds.
- Mix vegetables and noodles together, season to taste.
- Serve with sliced chargrill.
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Info per serving
KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
265.6
8.8
2.3
6.8
1
Percent of daily values
13
%13
%12
%8
%17
%* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.