Calorie Smart & Quick (25 min) & Veggie - No Meat replacer - Noodles - use NID: black bean paste

Name: Calorie Smart & Quick (25 min) & Veggie - No Meat replacer - Noodles - use NID: black bean paste with black bean paste, carrot and herbs
Total time: 25 min
Yield: 2
Cuisine: Aziatisch
Ingredients: 100 gram Volkoren noedels; 200 gram Tofu; 25 gram Zwarte-bonenpasta; 70 gram Zoete Aziatische saus; 1 stuk(s) Aubergine; 1 stuk(s) Wortel; 1 stuk(s) Rode ui; 1 stuk(s) Knoflookteen; 10 gram Verse bladpeterselie en bieslook; ½ stuk(s) Limoen; 1 zakje(s) Maizena; 1 zakje(s) Koreaanse kruidenmix; 30 gram Gefrituurde uitjes; 2 el Zonnebloemolie; 1 tl Honing [of plantaardig alternatief]; naar smaak Peper en zout

with black bean paste, carrot and herbs

Bestel soortgelijke recepten voor € 3,10 per portie

Labels:

Veggie

Allergenen :

Tarwe

•Gluten

•Soja

•Sesamzaad

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd25 minuten

oventijd25 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

50 gram

Volkoren noedels

(Bevat: Tarwe, Gluten)

100 gram

Tofu

(Bevat: Soja)

15 gram

Zwarte-bonenpasta

(Bevat: Soja, Tarwe)

35 gram

Zoete Aziatische saus

(Bevat: Soja, Gluten, Tarwe)

½ stuk(s)

Aubergine

½ stuk(s)

Wortel

½ stuk(s)

Rode ui

½ stuk(s)

Knoflookteen

5 gram

Verse bladpeterselie en bieslook

¼ stuk(s)

Limoen

½ zakje(s)

Maizena

(Kan bevatten: Gluten)

½ zakje(s)

Koreaanse kruidenmix

(Bevat: Tarwe, Sesamzaad, Soja)

15 gram

Gefrituurde uitjes

(Bevat: Tarwe Kan bevatten: Sesamzaad, Gluten, Pinda's, Noten)

Zelf toevoegen

1 el

Zonnebloemolie

½ tl

Honing [of plantaardig alternatief]

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)2651 kJ

Energie (kcal)634 kcal

Vetten23.2 g

waarvan verzadigd5.1 g

Koolhydraten85.7 g

waarvan suikers23.2 g

Vezels10.8 g

Eiwitten18.1 g

Zout3 g

Benodigdheden

•Wok of hapjespan met deksel

•Bord

•Pan

•Koekenpan

•Keukenpapier

Instructies

Chop the carrot into thin crescents and dice the eggplant into 1cm cubes.
Heat a drizzle of sunflower oil in a large, lidded wok or deep frying pan over medium-high heat. Add the carrot and eggplant and fry, covered, for 7 minutes.
Meanwhile, chop the onion into half rings and crush or mince the garlic.
Add the onion and garlic to the wok and fry, without the lid, for 3 - 5 more minutes. Season with salt and pepper.

Wrap the tofu block in kitchen paper and press down to release the liquid, then tear into bite-sized chunks. On a plate, combine the cornstarch with the Korean spice mix. Season with salt and pepper. Coat the tofu in the cornstarch.
Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat and fry the tofu chunks for 5 - 8 minutes, or until golden brown.
Boil plenty of water in a pot or saucepan and cook the noodles for 3 - 4 minutes until al dente. Preserve some of the cooking liquid, then drain and rinse under cold water.

Add the noodles, black bean paste, East Asian-style sauce, honey, the juice of 1 lime wedge per person, and cooking liquid as preferred to the wok with vegetables and stir-fry for 1 - 2 more minutes. Season with salt and pepper.
Chop the fresh herbs.
Quarter the lime.

Serve the noodles with vegetables in bowls and top with the tofu.
Garnish with the fresh herbs and crispy fried onions and serve with the lime wedges.

Did you know... Tofu is a great source of calcium and iron: just 100g tofu contains as much calcium as one glass of milk, and as much iron as 100g steak!