Sticky No-Chicken & Gochujang Noodle Salad
with edamame, peanuts & lime- Tarwe
- Gluten
- Soja
- Sesamzaad
- Pinda's
- Walnoten
- Hazelnoten
- Noten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
- May contain traces of allergens
- Sesamzaad
There is a new ingredient in your box! Gochujang is a Korean fermented chili paste with a spicy, sweet, and savoury flavor – perfect for marinades and sauces.
Ingredients
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
80 g
Vegan chicken pieces
(Contains: Soja)
½ piece
Carrot
25 g
Edamame
(Contains: Soja)
100 g
Shredded red cabbage
½ piece
Bell pepper
½ piece
Lime
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
15 g
Gochujang
(Contains: Gluten, Soja, Tarwe)
5 milliliters
Sesame oil
(Contains: Sesamzaad)
5 g
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
15 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
Not included in your delivery
¼ tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the noodles.
- Cook the noodles for 3 minutes or until al dente, then drain and rinse under cold water.
- Meanwhile, grate the carrot.
- Cut the bell pepper into thin strips.
- Heat a light drizzle of sunflower oil in a deep frying pan over medium-high heat.
- Fry the veggie chicken pieces for 7 - 8 minutes.
- Season with salt and pepper, then turn off the heat and stir in the ketjap.
- In the meantime, quarter the lime.
- In a large salad bowl, combine the gochujang* with the East Asian-style sauce, the sesame oil and the juice of 1 lime wedge per person.
- Transfer the carrot, the bell pepper, the red cabbage and the noodles to the bowl, then toss well to combine with the dressing.
*Take care, this ingredient is spicy! Use as preferred.
- Roughly chop the peanuts.
- Serve everything on deep plates and drizzle over any remaining ketjap from the frying pan.
- Scatter over the edamame, the peanuts and the sesame seeds.
- Serve with the rest of the lime wedges.
