Chicken Noodles with Black bean sauce & Pak Choi

Name: Chicken Noodles with Black bean sauce & Pak Choi Peanuts with crispy onions & lime
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 25 g Black bean paste; 35 g East Asian-style sauce; 200 g Chicken mince with Indonesian spices; 1 piece Pak choi; 1 piece Garlic; ½ piece Lime; 1 sachet(s) Gomashio; 100 g Wholewheat noodles; 1 bunch Scallions; 1 piece Romano pepper; 10 g Unsalted peanuts; 10 g Ginger paste; 30 g Crispy fried onions; 2 tablespoon Sunflower oil; 1 teaspoon [Reduced salt] soy sauce; to taste Salt and pepper; to taste Sambal

Peanuts with crispy onions & lime

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Pak choi, with its crisp stems and tender leaves, is a versatile and nutritious vegetable. Originally from China, it is often used in Asian cuisine for its mild flavour and succulent texture.

Tags:

Family

Allergens:

Soja

•Tarwe

•Gluten

•Sesamzaad

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

15 g

Black bean paste

(Contains: Soja, Tarwe)

20 g

East Asian-style sauce

(Contains: Soja, Tarwe, Gluten)

100 g

Chicken mince with Indonesian spices

½ piece

Pak choi

½ piece

Garlic

¼ piece

Lime

½ sachet(s)

Gomashio

(Contains: Sesamzaad)

50 g

Wholewheat noodles

(Contains: Tarwe, Gluten)

½ bunch

Scallions

½ piece

Romano pepper

5 g

Unsalted peanuts

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

5 g

Ginger paste

15 g

Crispy fried onions

(Contains: Tarwe May be present: Noten, Sesamzaad, Gluten, Pinda's)

Not included in your delivery

1 tablespoon

Sunflower oil

½ teaspoon

[Reduced salt] soy sauce

to taste

Salt and pepper

to taste

Sambal

Nutrition Values

Energy (kJ)2749 kJ

Calories657 kcal

Fat29.5 g

Saturated Fat7.3 g

Carbohydrate63.9 g

Sugar13.6 g

Dietary Fiber10.5 g

Protein30.6 g

Salt3.5 g

Potassium451.6 mg

Calcium84.1 mg

Iron1.2 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.

Utensils

•Pan

•Wok or sautépan

Cooking Steps

Boil plenty of water in a pot or saucepan for the noodles.
Finely chop the scallions, reserving the greens of one scallion per person to use later as garnish. Cut the Romano pepper into thin strips.
Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.
Boil the noodles for 4 - 5 minutes until al dente, then drain and rinse under cold water.

Heat the sunflower oil in a wok or deep frying pan over medium-high heat. Fry the white part of the scallions with the Romano pepper and the pak choi stems for 2 minutes.
In the meantime, crush or mince the garlic. Cut the lime into six wedges and roughly chop the peanuts.
Add the chicken mince, garlic and ginger paste to the vegetables and stir-fry for 4 - 5 minutes.

Stir in the black bean paste, East Asian-style sauce and soy sauce, along with the pak choi leaves and the scallion greens (see Tip).
Squeeze 1 lime wedge per person directly into the pan, then stir-fry for 1 minute.
Add the noodles and toss well to combine. Season to taste with salt and pepper.

Health tip: If you're watching your salt intake, use just half of the black bean paste and then add more later as preferred when serving.

Serve the stir-fry on deep plates.
Garnish with the gomashio, the peanuts and the crispy onions, along with the reserved scallion greens.
Serve the rest of the lime wedges alongside.
Add Sambal* to taste.

*Take care, this ingredient is spicy! Use as preferred.