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 Mie 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 Romano pepper; 2 tablespoon Sunflower oil; 1.5 tablespoon [Reduced salt] ketjap manis; 1 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with pak choi, corn & crispy onions

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Pak choi contains a lot of folic acid. This is essential for the production of red blood cells, which help to carry oxygen and energise your body!

Tags:

Plant-Based

Allergens:

Tarwe

•Soja

•Gluten

•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

Mie noodles

(Contains: Tarwe)

½ piece

Onion

10 g

Garlic-ginger-chili mix

½ piece

Pak choi

70 g

Corn

10 milliliters

Soy sauce

(Contains: Tarwe, Soja, Gluten)

35 g

East Asian-style sauce

(Contains: Tarwe, Soja, Gluten)

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)

½ piece

Romano pepper

Not included in your delivery

1 tablespoon

Sunflower oil

¾ tablespoon

[Reduced salt] ketjap manis

½ teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3066 kJ

Calories733 kcal

Fat26.3 g

Saturated Fat6.1 g

Carbohydrate90.1 g

Sugar26.8 g

Dietary Fiber8 g

Protein31.6 g

Salt4.6 g

Potassium297.5 mg

Calcium63.8 mg

Iron0.8 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.
Cook the noodles for 4 - 5 minutes until al dente, then drain and set aside.
Slice the onion into half rings. Dice the Romano pepper.
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 and the Romano pepper 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, then 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.