East Asian Noodle stir-fry with no-chicken
with broccoli, cabbage and carrot- Tarwe
- Gluten
- Sesamzaad
- Pinda's
- Soja
- Walnoten
- Hazelnoten
- Noten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
- May contain traces of allergens
- Sesamzaad
- Soja
Ingredients
100 g
Broccoli
¼ bunch
Scallions
100 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
½ piece
Garlic
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pistachenoten, Sesamzaad)
80 g
Vegan chicken pieces
(Contains: Soja)
½ piece
Carrot
50 g
Chopped sweetheart cabbage
25 g
Teriyaki sauce
(Contains: Tarwe, Gluten, Soja May be present: Soja)
20 g
East Asian-style sauce
(Contains: Tarwe, Gluten, Soja)
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ tablespoon
Sunflower oil
1.5 tablespoon
[Reduced salt] soy sauce
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Boil plenty of water in a pot or saucepan for the noodles and crumble in the stock cube. Additionally add a pinch of salt.
- Boil the noodles for 4 - 5 minutes until al dente.
- In the meantime, cut the broccoli in small florets, the carrot into small sticks and the scallions into small rings.
- Keep aside one hand of the green scallions per person.
- Heat a light drizzle of sunflower oil in a deep frying pan or wok over medium-high heat.
- Crush or mince the garlic and fry together with the carrot and broccoli for 3 - 4 minutes.
- Add the scallions, cabbage, a splash of water, the teriyaki and east asian sauce to the vegetables and fry for 3 - 4 minutes.
- Once the vegetables are done, transfer the noodles to the vegetables and mix well to combine. Fry for another 2 minutes.
- In another pan, heat a light drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the veggie chicken for 3 - 4 minutes until lightly browned.
- Then stir in the water (see pantry for amount), soy sauce and some honey to taste. Fry for 2 more minutes until the water has evaporated.
- Add the sesame seeds and mix well. Season to taste with salt and pepper.
- Roughly chop the peanuts.
-
Serve the stir-fried noodles on deep plates. Top with the sesame no-chicken pieces. Garnish with the scallion and peanuts.
