Spicy Saucy No-Beef Noodles

Name: Spicy Saucy No-Beef Noodles with pak choi, corn & crispy onions
Total time: 10 min
Yield: 2
Cuisine: Thai
Ingredients: 100 g Wholewheat noodles; 1 piece Onion; 20 g Garlic-ginger-chili mix; 1 piece Pak choi; 140 g Corn; 20 milliliters Soy sauce; 70 g East Asian-style sauce; 30 g Crispy fried onions; 160 g Vegetarian beef-style pieces; 1 piece Low sodium vegetable stock cube; 2 tablespoon Sunflower oil; 2 tablespoon [Reduced salt] ketjap manis; 1 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with pak choi, corn & crispy onions

View our plans

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

Tags:

Plant-Based

Allergens:

Tarwe

•Gluten

•Soja

•Gerst

•Ei

The quantities provided above are averages only.

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

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

50 g

Wholewheat noodles

(Contains: Tarwe, Gluten)

½ piece

Onion

10 g

Garlic-ginger-chili mix

½ piece

Pak choi

70 g

Corn

10 milliliters

Soy sauce

(Contains: Tarwe, Soja)

35 g

East Asian-style sauce

(Contains: Tarwe, Soja)

15 g

Crispy fried onions

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

80 g

Vegetarian beef-style pieces

(Contains: Tarwe, Soja, Gerst, Ei)

Not included in your delivery

½ piece

Low sodium vegetable stock cube

1 tablespoon

Sunflower oil

1 tablespoon

[Reduced salt] ketjap manis

½ teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3027 kJ

Calories724 kcal

Fat26.1 g

Saturated Fat5.6 g

Carbohydrate88.6 g

Sugar33.7 g

Dietary Fiber10.5 g

Protein30.9 g

Salt5.7 g

Potassium277.2 mg

Calcium63.8 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

•Wok

•Pan

•Tall-Sided Pan

•Strainer

Cooking Steps

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
Cook the noodles for 4 - 5 minutes until al dente, then drain and set aside.
Slice the onion into half rings.
Heat half of the sunflower oil in a wok over high heat. Fry the onion with the garlic-ginger-chili mix* for 1 - 2 minutes.

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

Discard the base of the pak choi and finely chop both the leaves and the stems, keeping them separate.
Add the stems to the wok and fry for 3 - 4 minutes.
Heat the rest of the sunflower oil in a frying pan over medium-high heat. Fry the veggie beef for 3 - 4 minutes.
Stir in the honey, season with salt and pepper and fry for one more minute.

Meanwhile, drain the corn and transfer it to the wok, along with the noodles, pak choi leaves, East Asian-style sauce, soy sauce and ketjap (see Tip).
Toss well to combine, seasoning to taste with salt and pepper.

Health Tip: if you're watching your salt intake, just use half of the soy sauce here. You can add more as preferred later, when serving.