Asian-Inspired Fusion Salad with Veggie No-Beef
with udon noodles, peanuts & chili pepper4.0(1,5K)
Calories
:
535 kcalProtein
:
28.1g proteinDifficulty
:
MediumCalorie Smart
Veggie
Extra Veggies
High Protein
Allergens:
- Soja
- Tarwe
- Gluten
- Pinda's
- Gerst
- Ei
- Noten
- Sesamzaad
- May contain traces of allergens
Did you know that peanuts are rich in vitamin E and magnesium? Vitamin E is good for your immune system and magnesium contributes to the formation of bones and muscles.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
5 g
Ginger paste
¼ piece
Lime
1 sachet(s)
East Asian-style sauce
(Contains: Soja, Tarwe)
5 milliliters
Soy sauce
(Contains: Soja, Gluten, Tarwe)
¼ piece
Onion
100 g
Fresh udon noodles
(Contains: Tarwe)
10 g
Unsalted peanuts
(Contains: Noten, Sesamzaad, May contain traces of allergens, Pinda's)
¼ piece
Red chili pepper
½ piece
Cucumber
80 g
Vegetarian beef-style pieces
(Contains: Soja, Tarwe, Gerst, Ei)
1 piece
Tomato
Not included in your delivery
½ tablespoon
Sunflower oil
½ teaspoon
Sugar
Nutrition Values
Energy (kJ)2238 kJ
Calories535 kcal
Fat18.6 g
Saturated Fat2.1 g
Carbohydrate63.3 g
Sugar22.9 g
Dietary Fiber4.6 g
Protein28.1 g
Salt3.4 g
Potassium214.7 mg
Calcium18.6 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Small Bowl
•Salad Bowl
•Wok or sautépan
Cooking Steps
1
- Crush or mince the garlic and quarter the lime.
- In a small bowl, combine the East Asian-style sauce with the soy sauce, ginger paste and garlic.
- Add the sugar and the juice of a quarter lime per person, then mix well to combine.
- Transfer the veggie beef to another bowl and add two thirds of the marinade, then mix well and set aside.
2
- Slice the cucumber into crescents and cut the tomato into wedges.
- Slice the onion into thin half rings, then transfer the vegetables to a salad bowl and toss well to combine.
3
- Heat the sunflower oil in a wok or deep frying pan over medium-high heat.
- Stir-fry the veggie beef for 2 - 3 minutes, then add the udon noodles and continue stir-frying for another 2 - 3 minutes.
- In the meantime, roughly chop the peanuts and cut the red chili pepper* into thin rings.
*Take care, this ingredient is spicy! Use as preferred.
4
- Transfer the udon noodles and veggie beef to the salad bowl.
- Toss well to combine, then serve on plates.
- Garnish with the peanuts and the chili pepper.
- Drizzle with the rest of the marinade as preferred and serve with any remaining lime wedges.
