Quick Noodles Vegan Chicken Chunks
Allergens:
Soja
•Tarwe
•Sesamzaad
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
75 g
Vegan chicken pieces
g
Teriyaki sauce
sachet(s)
Sesame seeds
piece
Bell pepper
bunch
Scallions
piece
Pak choi
g
Mie noodles
Nutrition Values
Energy (kJ)1845 kJ
Calories441 kcal
Fat7 g
Saturated Fat1.6 g
Carbohydrate63.3 g
Sugar21.5 g
Dietary Fiber11.7 g
Protein26.6 g
Salt3.4 g
Potassium398.8 mg
Calcium78.5 mg
Iron1 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
1
- Snijd de paprika in blokjes van 2 bij 2 cm.
- Snijd de bosui in fijne ringen en bewaar het witte en groene gedeelte apart van elkaar.
2
- Breng in een pan ruim water aan de kook voor de verse udonnoedels.
- Kook de noedels in 1 - 2 minuten beetgaar. Giet daarna af .
- Voeg de saus toe aan de noedels en meng goed.
3
- Verhit 1/2 el olijfolie per persoon in een hapjespan middelhoog vuur. Bak de vegetarische kipstukjes in 3 - 4 minuten lichtbruin.
- Voeg daarna 1 el water per persoon toe aan de pan en roer nog 1 minuut door totdat het water verdampt is.
- Verhit 1/2 el zonnebloemolie in een wok en bak de paprika 2 - 4 minuten.
- Voeg de noedels en teriyakesaus toe en bak 1 minuut op hoog vuur.
4
- Verdeel de noedels over diepe borden of kommen.
- Verdeel de kipstukjes over de noedels en garneer met het groene gedeelte van de bosui.
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