Veggie No-Beef Noodle Salad with Peanuts
with East Asian-style sauce, lime & chili pepper- Soja
- Gluten
- Tarwe
- Pinda's
- Gerst
- Ei
- Noten
- Sesamzaad
- May contain traces of allergens
- Rogge
- Mosterd
- Melk (inclusief lactose)
- Selderij
- Ei
- Gluten
- Haver
- Zwaveldioxide en sulfiet
- Pinda's
.
Ingredients
½ piece
Garlic
5 g
Ginger paste
¼ piece
Lime
35 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
5 milliliters
Reduced salt soy sauce
(Contains: Soja, Tarwe, Gluten)
¼ piece
Red onion
10 g
Unsalted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
¼ piece
Red chili pepper
½ piece
Cucumber
80 g
Vegetarian beef-style pieces
(Contains: Tarwe, Gerst, Gluten, Soja May be present: Rogge, Mosterd, Melk (inclusief lactose), Selderij, Ei, Gluten, Haver, Zwaveldioxide en sulfiet, Pinda's)
1 piece
Tomato
75 g
Egg noodles
(Contains: Ei, Gluten, Tarwe)
Not included in your delivery
½ tablespoon
Sunflower oil
½ teaspoon
Sugar
Nutrition Values
Cooking Steps
- Crush or mince the garlic and quarter the lime.
- In a small bowl, combine the East Asian-style sauce with the soy sauce, the ginger paste and the 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.
- Boil plenty of water in a pot or saucepan for the noodles. Cook the noodles for 3 - 4 minutes, or until al dente, then drain and set aside.
- Slice the cucumber into crescents and cut the tomato into wedges.
- Slice the onion into thin half-rings.
- Transfer the vegetables to a salad bowl and toss well to combine.
Did you know... the tomato in this recipe contains vitamin C, which improves iron absorption from plant sources.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat and stir-fry the veggie beef for 6 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.
- Transfer the noodles and the 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.
