Veggie No-Beef Noodles

Name: Veggie No-Beef Noodles with stir-fried vegetables, crispy onions & lime
Total time: 10 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 160 g Vegetarian beef-style pieces; 100 g Rice noodles; 1 sachet(s) Vietnamese-style sauce; 5 g Fresh mint; 1 piece Lime; 1 sachet(s) Sweet chili sauce; 10 g Ginger paste; 400 g Vegetable mix with cabbage; 30 g Crispy fried onions; ½ piece Low sodium vegetable stock cube; 2 tablespoon Sunflower oil; 2 tablespoon [Reduced salt] ketjap manis; 1 tablespoon Water for the sauce; 2 teaspoon [Reduced salt] soy sauce; 2 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with stir-fried vegetables, crispy onions & lime

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Rice noodles are light, gluten-free, and perfect for soaking up flavors. Their soft, chewy texture makes them a versatile base for stir-fries, soups, and salads.

Tags:

Veggie

Allergens:

Soja

•Tarwe

•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

80 g

Vegetarian beef-style pieces

(Contains: Soja, Tarwe, Gerst, Ei)

50 g

Rice noodles

½ sachet(s)

Vietnamese-style sauce

(Contains: Soja, Tarwe)

2.5 g

Fresh mint

(May be present: Selderij)

½ piece

Lime

½ sachet(s)

Sweet chili sauce

5 g

Ginger paste

200 g

Vegetable mix with cabbage

(May be present: Selderij)

15 g

Crispy fried onions

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

Not included in your delivery

¼ piece

Low sodium vegetable stock cube

1 tablespoon

Sunflower oil

1 tablespoon

[Reduced salt] ketjap manis

½ tablespoon

Water for the sauce

1 teaspoon

[Reduced salt] soy sauce

1 teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2832 kJ

Calories677 kcal

Fat26.3 g

Saturated Fat5.3 g

Carbohydrate80.8 g

Sugar26.5 g

Dietary Fiber8.6 g

Protein26.3 g

Salt4.6 g

Potassium30 mg

Calcium10.9 mg

Iron0.1 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

•Tall-Sided Pan

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 6 - 7 minutes. Reserve some of the cooking liquid, then drain and set aside.
Meanwhile, heat half of the sunflower oil in a wok or deep frying pan over medium-high heat.
Fry the vegetable mix for 5 - 7 minutes. Season to taste with salt and pepper.

Heat the rest of the sunflower oil in a frying pan over medium-high heat. Fry the veggie beef with the ginger paste for 3 - 4 minutes.
Stir in the sweet chili sauce and the water for the sauce (see pantry for amount). Fry for 1 more minute, then keep warm until serving.
Meanwhile, finely chop the mint and quarter the lime.

To the vegetables, add the Vietnamese-style sauce, ketjap, honey and soy sauce (see Tip).
Squeeze in a quarter lime per person and toss well to combine.
Turn up the heat and transfer the noodles to the wok, then stir-fry for 1 minute over high heat.
Season to taste with pepper.

Health Tip: if you're watching your salt intake, omit the soy sauce here and add some later while serving as preferred.