Sticky Veggie No-Beef Noodles
with stir-fried vegetables, crispy onions & lime- Soja
- Tarwe
- Gerst
- Ei
- Selderij
- May contain traces of allergens
- Sesamzaad
- Gluten
- Pinda's
- Noten
Recipe Developer Babette: "Because the noodles only require a short cooking time, and the vegetable mix is stir-fried, this veggie noodle dish comes together in just 10 minutes! You'll make the noodles 'sticky' with various sauces, including our sweet chili sauce. The mint and lime also add a refreshing touch."
Ingredients
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
(Contains: Selderij, May contain traces of allergens)
½ piece
Lime
½ sachet(s)
Sweet chili sauce
5 g
Ginger paste
200 g
Vegetable mix with cabbage
15 g
Crispy fried onions
(Contains: Sesamzaad, Gluten, Pinda's, Noten, May contain traces of allergens, Tarwe)
50 g
Bell pepper strips
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1 tablespoon
Sunflower oil
1 tablespoon
[Reduced salt] ketjap manis
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
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 with the bell pepper strips 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 a splash of the reserved cooking liquid (see Tip). Fry for 1 more minute, then keep warm until serving.
- Meanwhile, finely chop the mint and quarter the lime.
Tip: add more as necessary if it seems too dry.
- To the vegetables, add the Vietnamese-style sauce, ketjap and honey (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 ketjap here and add some later while serving as preferred.
- Serve the noodles in bowls and top with the veggie beef.
- Garnish with the mint and the crispy onions.
- Serve with the rest of the lime wedges.
