Creamy Tahini Noodles with Steak Strips
with cucumber-peanut salad & ponzu
There is a new ingredient in your box! This vegetable mix is a tasty combination of carrot, broccoli, courgette and red onion. It's delicious and super quick to prepare.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
100 g
Steak strips
½ piece
Garlic
200 g
Provençal-style vegetable mix with broccoli
½ piece
Persian cucumber
15 g
Tahini
(Contains: Sesamzaad)
15 g
Ponzu
(Contains: Tarwe, Gluten, Zwaveldioxide en sulfiet, Soja)
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
Not included in your delivery
½ piece
Low sodium beef stock cube
½ tablespoon
Sunflower oil
25 milliliters
Water for the sauce
1 teaspoon
White wine vinegar
½ tablespoon
[Reduced salt] soy sauce
1 teaspoon
Honey [or plant-based alternative]
½ teaspoon
Sambal
½ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Take the steak strips out of the fridge and allow 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 3 - 4 minutes, or until al dente, then drain and return to the pot.
- In a small bowl, combine the tahini with the ponzu, honey, mayonnaise, water for the sauce and half of the white wine vinegar.
- Crush or mince the garlic.
- Heat a light drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- When the oil is nice and hot, fry the garlic for 1 minute, then add the vegetable mix and fry for 2 - 3 minutes.
- Add half of the soy sauce and a splash of water, then cover with the lid and cook for another 5 minutes. Season to taste with salt and pepper.
- Slice the cucumber into crescents. Roughly chop the peanuts.
- In a salad bowl, combine the sambal with the remaining white wine vinegar and soy sauce.
- Transfer the cucumber and peanuts to the salad bowl and toss to combine. Season to taste with salt and pepper.
- Add the tahini sauce to the drained noodles, mix well and heat for 1 minute over low heat.
- Heat a light drizzle of sunflower oil in a frying pan over medium-high heat and fry the steak strips for 4 minutes.
- Serve the noodles and vegetables on deep plates.
- Top with the steak strips.
- Serve the cucumber salad alongside.
