Steak Strip Noodle Salad with Peanuts & Fresh Herbs

Name: Steak Strip Noodle Salad with Peanuts & Fresh Herbs with Vietnamese-style sauce & stir-fried radishes
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 100 g Wholewheat noodles; 200 g Steak strips; 1 piece Garlic; 1 piece Red onion; 1 piece Carrot; 1 bunch Radish; 10 g Mint, coriander & Thai basil; 1 sachet(s) Vietnamese-style sauce; 10 milliliters Reduced salt soy sauce; 20 g Unsalted peanuts; ½ piece Low sodium vegetable stock cube; 1 tablespoon Sunflower oil; 1 tablespoon [Plant-based] butter; 1 tablespoon White wine vinegar; 1 teaspoon Sugar; 2 teaspoon [Reduced salt] ketjap manis; to taste Sambal; to taste Salt and pepper

with Vietnamese-style sauce & stir-fried radishes

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Radishes are delicious raw, but they're also tasty boiled, stewed or fried. Cooking them lessens their spicy flavour and makes them sweeter.

Tags:

Calorie Smart

•High Protein

Allergens:

Tarwe

•Gluten

•Soja

•Pinda's

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

DifficultyEasy

Ingredients

Serving amount

50 g

Wholewheat noodles

(Contains: Tarwe, Gluten)

100 g

Steak strips

½ piece

Garlic

½ piece

Red onion

1 piece

Carrot

½ bunch

Radish

5 g

Mint, coriander & Thai basil

½ sachet(s)

Vietnamese-style sauce

(Contains: Tarwe, Soja)

5 milliliters

Reduced salt soy sauce

(Contains: Tarwe, Gluten, Soja)

10 g

Unsalted peanuts

(Contains: Pinda's May be present: Pistachenoten, Macadamianoten, Amandelnoten, Noten, Hazelnoten, Pecannoten, Sesamzaad, Walnoten, Paranoten, Cashewnoten)

Not included in your delivery

¼ piece

Low sodium vegetable stock cube

½ tablespoon

Sunflower oil

½ tablespoon

[Plant-based] butter

½ tablespoon

White wine vinegar

½ teaspoon

Sugar

1 teaspoon

[Reduced salt] ketjap manis

to taste

Sambal

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2404 kJ

Calories574 kcal

Fat20.2 g

Saturated Fat6.5 g

Carbohydrate61.2 g

Sugar19.9 g

Dietary Fiber9.5 g

Protein34.9 g

Salt2.8 g

Potassium381.7 mg

Calcium53.6 mg

Iron0.5 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

•Pan

•Salad Bowl

•Tall-Sided Pan

•Bowl

•Grater

Cooking Steps

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
Cook the noodles for 4 - 5 minutes until al dente, then drain and rinse under cold water.
Transfer to a salad bowl and add the Vietnamese-style sauce, soy sauce, ketjap and sunflower oil, along with some sambal as preferred. Toss well to combine.

Crush or mince the garlic and slice the onion into half rings.
Quarter the radishes (see Tip).
Melt a knob of butter in a frying pan over medium heat. Stir-fry the radishes with the onion for 5 - 7 minutes.
Add the garlic and the steak strips and stir-fry for 1 - 2 minutes. Season to taste with salt and pepper.

Tip: if your radishes came with leaves, wash and finely chop as much as preferred, then add to the salad in step 3.

Meanwhile, grate the carrot and finely chop the herbs.
In a bowl, combine the white wine vinegar with the sugar.
Add the carrot and half of the fresh herbs, then mix well and transfer to the noodles.

Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.

Transfer the stir-fry to the noodles and toss well to combine.
Season to taste with salt and pepper.
Serve the noodles in deep bowls and garnish with the peanuts and the rest of the herbs.