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Steak Noodle Bowl with Edamame & Broccolini

Name: Steak Noodle Bowl with Edamame & Broccolini with peanuts, fresh mint, carrot ribbons & sesame oil
Total time: 25 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 200 g Rice noodles; 1 piece Carrot; 100 g Broccolini; 1 piece Garlic; 20 milliliters Soy sauce; 10 milliliters Sesame oil; 20 g Salted peanuts; 50 g Edamame; 1 piece Onion; 10 g Fresh mint; 2 piece Marinated steak; 1 piece Low sodium vegetable stock cube; 4 teaspoon Sugar; 60 milliliters White wine vinegar; 1 tablespoon Sunflower oil; 60 milliliters Water; 1 tablespoon [Plant-based] butter; to taste Salt and pepper

with peanuts, fresh mint, carrot ribbons & sesame oil

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Calories

866 kcal

Protein

44g protein

Total

25 minutes

Difficulty

Medium

Eat Me First

Allergens:

Soja
Gluten
Tarwe
Sesamzaad
Pinda's
Walnoten
Paranoten
Sesamzaad
Noten
Cashewnoten
Amandelnoten
Hazelnoten
Macadamianoten
Pistachenoten
Pecannoten
May contain traces of allergens
Selderij
Soja
Ei
Melk (inclusief lactose)
Mosterd

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

100 g

Rice noodles

1 piece

Carrot

50 g

Broccolini

1 piece

Garlic

10 milliliters

Soy sauce

(Contains: Soja, Gluten, Tarwe)

5 milliliters

Sesame oil

(Contains: Sesamzaad)

10 g

Salted peanuts

(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)

25 g

Edamame

(Contains: Soja)

½ piece

Onion

5 g

Fresh mint

(May be present: Selderij)

1 piece

Marinated steak

(May be present: Soja, Ei, Melk (inclusief lactose), Mosterd, Selderij, Sesamzaad)

Not included in your delivery

½ piece

Low sodium vegetable stock cube

2 teaspoon

Sugar

30 milliliters

White wine vinegar

½ tablespoon

Sunflower oil

30 milliliters

Water

½ tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3623 kJ

Calories866 kcal

Fat29.4 g

Saturated Fat8.1 g

Carbohydrate106.5 g

Sugar20.2 g

Dietary Fiber6.5 g

Protein44 g

Salt2.5 g

Potassium306 mg

Calcium58.5 mg

Iron0.3 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

Take the steak out of the fridge and allow it to reach room temperature.
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, covered, then drain and rinse under cold water.
Return the noodles to the pot and drizzle with a third of the sesame oil, then toss well to coat.

Use a peeler or cheese slicer to shave the carrot into thin ribbons.
In a bowl, combine the white wine vinegar with the sugar.
Add the carrot and a pinch of salt, then toss well to combine.
Set aside, stirring occasionally.

Cut the broccolini into thirds and chop the onion.
Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the onion and the broccolini for 2 minutes, then deglaze with the water (see pantry for amount).
Cover with the lid and stew for 3 - 6 minutes over medium heat.

Crush or mince the garlic.
In a small bowl, combine the soy sauce with the garlic, the rest of the sesame oil and half of the dressing from the carrot ribbons.
Transfer this sauce and the noodles to the broccolini, then toss well to combine.
Keep the pan over low heat until serving.

Melt a knob of butter in a frying pan over medium-high heat. When the butter is nice and hot, fry the steak for 1 - 3 minutes per side.
Remove from the pan and season with pepper, then allow to rest under aluminum foil.
Meanwhile, roughly chop the peanuts.
Finely chop the fresh mint.