TV presenter Stacey Solomon has teamed up with recipe box service HelloFresh to create a collection of nutritious, hassle-free recipes for crowd-pleasing mealtimes that the whole family will enjoy
COMPILED BY: ALI GRAVES
Veggie peanut noodle stir-fry
SERVES 2
Ingredients
80g Tenderstem broccoli
80g green beans
1 x garlic clove
½ lime
125g egg noodle nest
25g ketjap manis
(sweet soy sauce)
15ml soy sauce
30g peanut butter
1 tsp sugar
Drizzle of oil
120g coleslaw mix
50g red Thai-style paste
25g salted peanuts
1.Bring a large saucepan of water to the boil with ¼ tsp salt for the noodles. Halve any thick broccoli stems lengthways, then cut widthways into thirds. Trim the green beans, then cut into thirds. Peel and grate/press the garlic. Halve the lime.
2.When boiling, add the noodles, green beans and broccoli to the water. Cook until tender then once cooked, drain in a sieve and run under cold water to stop the noodles sticking together and to keep the veg vibrant.
3.Meanwhile, boil a half-full kettle. Pour the boiled water for the sauce into a measuring jug. Add the ketjap manis, soy sauce, peanut butter and sugar for the sauce. Stir well. Pop the jug to one side.
4. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the coleslaw mix. Cook, stirring frequently, until slightly softened, for 2-3 minutes. Stir in the red Thai-style paste and the garlic. Cook, stirring, for 1 minute more.
5.Add the peanut sauce to the pan and stir well until combined. Stir through the cooked noodles, green beans and broccoli to coat them in the sauce, then bring to the boil. Simmer until slightly thickened, for 1-2 minutes. Once thickened, remove from the heat. Taste and season with salt and pepper. Add a good squeeze of lime juice and a splash of water if you feel it needs it.
6.Share the veggie noodle stir-fry between your bowls. Crush the peanuts using a rolling pin, then sprinkle over the top to finish. Serve with any remaining lime cut into wedges for squeezing over.
Sambal teriyaki chicken stir-fry
SERVES 2
Ingredients
150g Jasmine rice
Drizzle of oil
260g diced chicken breast
1 echalion shallot
2 garlic cloves
80g green beans
75g teriyaki sauce
15g sambal paste
50ml water for the sauce
5g roasted white sesame seeds
1.Boil a half-full kettle. Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 12-13 minutes. Once the rice is cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the
