Asian-Inspired Fusion Salad with Veggie No-Beef

Name: Asian-Inspired Fusion Salad with Veggie No-Beef with udon noodles, peanuts & chili pepper
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 1 piece Garlic; 10 g Ginger paste; ½ piece Lime; 70 g East Asian-style sauce; 10 milliliters Reduced salt soy sauce; ½ piece Red onion; 200 g Fresh udon noodles; 20 g Unsalted peanuts; ½ piece Red chili pepper; 1 piece Cucumber; 160 g Vegetarian beef-style pieces; 3 piece Tomato; 1 tablespoon Sunflower oil; 1 teaspoon Sugar

with udon noodles, peanuts & chili pepper

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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.

Tags:

Calorie Smart

•Veggie

•Extra Veggies

•High Protein

Allergens:

Soja

•Gluten

•Tarwe

•Pinda's

•Gerst

•Ei

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

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, Gluten, Tarwe)

¼ piece

Red onion

100 g

Fresh udon noodles

(Contains: Gluten, Tarwe)

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: Soja, Gluten, Tarwe, Gerst, Ei)

1.5 piece

Tomato

Not included in your delivery

½ tablespoon

Sunflower oil

½ teaspoon

Sugar

Nutrition Values

Energy (kJ)2271 kJ

Calories543 kcal

Fat18.7 g

Saturated Fat2.1 g

Carbohydrate64.6 g

Sugar15.7 g

Dietary Fiber5.1 g

Protein28.4 g

Salt3.7 g

Potassium305.8 mg

Calcium22.3 mg

Iron0.4 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

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.

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.

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.

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.