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Hokkien Mee-Style Noodles with Veggie Chicken

Hokkien Mee-Style Noodles with Veggie Chicken

with East Asian-style sauce, sesame seeds & sweetheart cabbage

Calories

:

772 kcal

Protein

:

33.3g protein

Total

:

25 minutes

Difficulty

:

Easy

Plant-based

Allergens:

Ei
Gluten
Tarwe
Soja
Sesamzaad

.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

75 g

Egg noodles

(Contains: Ei, Gluten, Tarwe)

80 g

Vegan chicken pieces

(Contains: Soja)

½ piece

Garlic

½ bunch

Scallions

½ piece

Sweetheart cabbage

½ piece

Bell pepper

½ sachet(s)

Vietnamese-style sauce

(Contains: Tarwe, Soja, Gluten)

20 g

Ketjap manis

(Contains: Soja, Gluten, Tarwe)

20 g

East Asian-style sauce

(Contains: Soja, Gluten, Tarwe)

5 g

Sesame seeds

(Contains: Sesamzaad)

Not included in your delivery

1 tablespoon

Sunflower oil

½ tablespoon

Cornstarch [or flour]

50 milliliters

Low sodium vegetable stock

½ tablespoon

[Reduced salt] soy sauce

to taste

Sambal

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3232 kJ

Calories772 kcal

Fat28.4 g

Saturated Fat3.1 g

Carbohydrate92.8 g

Sugar27.2 g

Dietary Fiber10 g

Protein33.3 g

Salt5 g

Trans Fat0.1 g

Potassium841.6 mg

Calcium125.7 mg

Iron2.2 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.

Cooking Steps

Prepare

1

Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the veggie chicken for 8 - 10 minutes. Deglaze with the soy sauce, then season with salt and pepper.
Meanwhile, crush or mince the garlic.
Finely chop the scallions and separate the white part from the greens.
Chop the cabbage and the bell pepper into strips.

Fry the vegetables

2

Heat a drizzle of sunflower oil in a large wok or deep frying pan over medium-high heat. Fry the garlic, the cabbage and the white part of the scallions for 1 - 2 minutes.
Add the bell pepper and fry for 5 - 6 more minutes until soft. Season to taste with salt and pepper.
Prepare the stock, then add the cornstarch and mix well to combine.

Boil the noodles

3

Boil plenty of water in a pot or saucepan and cook the noodles for 3 minutes until al dente.
Drain the noodles and transfer to the wok.
Add the Vietnamese-style sauce, the ketjap, the East Asian-style sauce, the stock and some sambal as preferred.
Mix well to combine, then season to taste with salt and pepper.

Serve

4

Serve everything in bowls.
Garnish with the sesame seeds and the scallion greens.

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