Chicken-Turkey Noodles with Pak Choi & Chili
with Vietnamese-style sauce & crispy onions4.0(1,4K)
Calories
:
551 kcalProtein
:
33.1g proteinDifficulty
:
EasyCalorie Smart
High Protein
Allergens:
- Tarwe
- Gluten
- Sesamzaad
- Soja
- Pinda's
- Sesamzaad
- Gluten
- Noten
- May contain traces of allergens
The nasi-bami spice mix used in this recipe is a perfect balance of toasty, vibrant and somewhat citrusy flavours – including ginger, cumin, lemongrass, coriander and galangal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
½ piece
Pak choi
100 g
Slaw mix
100 g
Chicken-turkey mince
½ sachet(s)
Nasi-bami spice mix
½ piece
Red onion
15 g
Crispy fried onions
(Contains: Tarwe, Gluten May be present: Pinda's, Sesamzaad, Gluten, Noten)
¼ piece
Red chili pepper
1 piece
Garlic
20 g
Ginger stir-fry sauce
(Contains: Gluten, Sesamzaad, Soja)
½ sachet(s)
Vietnamese-style sauce
(Contains: Tarwe, Soja, Gluten)
Not included in your delivery
¼ tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] ketjap manis
Nutrition Values
Energy (kJ)2305 kJ
Calories551 kcal
Fat14.7 g
Saturated Fat4.8 g
Carbohydrate70 g
Sugar19.8 g
Dietary Fiber11.4 g
Protein33.1 g
Salt4.1 g
Trans Fat0.1 g
Potassium280.9 mg
Calcium59.2 mg
Iron0.7 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
•Casserole
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the noodles.
- Chop the onion and crush or mince the garlic.
- Deseed and finely chop the red chili pepper.*
- Boil the noodles for 4 - 5 minutes until al dente, then drain and set aside.
*Take care, this ingredient is spicy! Use as preferred.
2
- Heat a light drizzle of sunflower oil in a deep frying pan over medium-high heat.
- Fry the mince with the onion, the slaw mix, the nasi-bami spices, the garlic and the chili pepper for 4 - 5 minutes.
- Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.
3
- To the frying pan, add the stems of the pak choi and fry for another 2 - 3 minutes.
- Add the leaves of the pak choi and fry for 1 more minute.
- Add the ketjap, the Vietnamese-style sauce, the ginger stir-fry sauce, a splash of water and the noodles. Toss well to combine.
4
- Serve the noodles on deep plates.
- Garnish with the crispy onions to finish.
