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Veggie Schnitzel with Yellow Curry Noodles

Name: Veggie Schnitzel with Yellow Curry Noodles with peanuts, sweetheart cabbage & scallions
Total time: 20m
Yield: 2
Ingredients: 100 g Wholewheat noodles; 2 piece Vegan schnitzel; 1 piece Garlic; 10 g Ginger paste; 1 bunch Scallions; 1 piece Sweetheart cabbage; 1 piece Carrot; 1 sachet(s) Yellow curry spices; 35 g East Asian-style sauce; 180 milliliters Coconut milk; 20 g Salted peanuts; 2 tablespoon Sunflower oil; 1 tablespoon White wine vinegar; to taste Salt and pepper

with peanuts, sweetheart cabbage & scallions

4.0(250)

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Calories

817 kcal

Protein

24.2g protein

Difficulty

Easy

Plant-based

Allergens:

Tarwe
Gluten
Soja
Gerst
Pinda's
Mosterd
May contain traces of allergens
Walnoten
Paranoten
Sesamzaad
Noten
Cashewnoten
Amandelnoten
Hazelnoten
Macadamianoten
Pistachenoten
Pecannoten

The green tips of scallions have a more mild flavour compared to the white part. This makes the white parts better for cooking and the green parts better for garnishing!

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

Ingredients

Serving amount

50 g

Wholewheat noodles

(Contains: Tarwe, Gluten)

1 piece

Vegan schnitzel

(Contains: Soja, Tarwe, Gerst, Gluten May be present: Mosterd)

½ piece

Garlic

5 g

Ginger paste

½ bunch

Scallions

½ piece

Sweetheart cabbage

½ piece

Carrot

½ sachet(s)

Yellow curry spices

20 g

East Asian-style sauce

(Contains: Soja, Gluten, Tarwe)

90 milliliters

Coconut milk

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

1 tablespoon

Sunflower oil

½ tablespoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3417 kJ

Calories817 kcal

Fat41.5 g

Saturated Fat16.7 g

Carbohydrate82.7 g

Sugar18.4 g

Dietary Fiber16.9 g

Protein24.2 g

Salt2.8 g

Trans Fat0.2 g

Potassium782.2 mg

Calcium150.9 mg

Iron3.2 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. Slice the carrot into thin crescents.
Boil the carrot for 2 minutes.
Add the noodles and boil for 3 more minutes, then drain and set aside.
Finely chop the scallions, keeping the white part separate from the greens. Crush or mince the garlic and chop the cabbage into strips.

Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
Fry the garlic with the ginger paste, the white part of the scallions and the yellow curry spices for 1 - 2 minutes.
Add the cabbage and fry for 2 - 3 more minutes.
Deglaze with the white wine vinegar.

Stir in the coconut milk and the East Asian-style sauce, then reduce the heat and allow to simmer for 5 - 6 minutes.
Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
When the oil is nice and hot, fry the schnitzel for 3 - 4 minutes per side, or until golden-brown.
Slice the schnitzel into strips.

Transfer the carrot and the noodles to the curry, then toss well to combine. Cook for 1 minute over high heat, seasoning to taste with salt and pepper.
Meanwhile, roughly chop the peanuts.
Serve everything in bowls, then garnish with the peanuts and the scallion greens to finish.