Tahini Noodles with Sugarnaps and Courgetti
with Romano pepper and cashews
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Courgetti
50 g
Wholewheat noodles
(Contains Tarwe, Gluten)
½ piece
Romano pepper
50 g
Sugar snap peas
½ piece
Garlic
½ piece
Onion
15 g
Tahini
(Contains Sesamzaad)
5 milliliters
Sesame oil
(Contains Sesamzaad)
½ piece
Carrot
20 g
East Asian-style sauce
(Contains Soja, Tarwe)
¼ piece
Lime
5 g
Ginger paste
½ sachet(s)
Black sesame seeds
(Contains Sesamzaad)
5 g
Thai basil
Not included in your delivery
1 tablespoon
Sunflower oil
1 tablespoon
[Reduced salt] soy sauce
½ tablespoon
Red wine vinegar
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
[Reduced salt] ketjap manis
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan.
- Cut the Romano pepper into strips. Cut the carrot into thin crescents.
- Cut the onion into half rings. Crush or mince the garlic.
- Boil the noodles for 3 - 4 minutes until al dente. In the last minute, add the courgetti. Drain and return to the pot.
- Heat a drizzle of sunflower oil in a wok or deep-frying pan over medium-high heat.
- When the oil is nice and hot, add the carrot, romano pepper, and onion and stir-fry for 2- 3 minutes. Add the sugar snaps and stir-fry for another 3 minutes.
- Add the ginger paste and garlic, stir-fry for another minute, and season to taste with salt and pepper.
Did you know...Carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
- In a small bowl, combine the tahini with the East-Asian style sauce, soy, honey, red wine vinegar and sambal*.
- Add the drained noodles with the sauce to the vegetables and mix well to combine. Season to taste with salt and pepper.
- Roughly chop or tear the Thai basil leaves.
*Take care, this ingredient is spicy! Use as preferred
- Serve the noodles and vegetables on deep plates.
- Drizzle over the sesame oil and ketjap.
- Garnish with the sesame seeds and Thai basil.