Name: W48 - Calorie Smart & Super Quick (15 min) - Pork - Noodles - Vietnamese - Stir Fry - use EID: Taugé with beansprouts
Total time: 15 min
Yield: 2
Cuisine: Vietnamees
Ingredients: 200 gram Varkenshaaspuntjes; 100 gram Volkoren noedels; 200 gram Wittekool en wortel; 100 gram Taugé; 1 bosje(s) Bosui; 1 zakje(s) Vietnamese saus; 1 stuk(s) Limoen; 20 gram Ongezouten pinda's; 10 gram Munt, koriander en Thais basilicum; 20 ml Sojasaus met minder zout; 1 el Bruine basterdsuiker; 1 el Zonnebloemolie; naar smaak Peper en zout

Nederlands

HelloFresh

Recepten

W48 - Calorie Smart & Super Quick (15 min) - Pork - Noodles - Vietnamese - Stir Fry - use EID: Taugé

with beansprouts

Krijg tot € 100 korting + 2 maanden gratis extra's

Allergenen :

Tarwe

•Gluten

•Soja

•Pinda's

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd15 minuten

oventijd15 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

100 gram

Varkenshaaspuntjes

50 gram

Volkoren noedels

(Bevat: Tarwe, Gluten)

100 gram

Wittekool en wortel

50 gram

Taugé

½ bosje(s)

Bosui

½ zakje(s)

Vietnamese saus

(Bevat: Tarwe, Soja)

½ stuk(s)

Limoen

10 gram

Ongezouten pinda's

(Bevat: Pinda's Kan bevatten: Pistachenoten, Macadamianoten, Amandelnoten, Noten, Hazelnoten, Pecannoten, Sesamzaad, Walnoten, Paranoten, Cashewnoten)

5 gram

Munt, koriander en Thais basilicum

10 ml

Sojasaus met minder zout

(Bevat: Tarwe, Gluten, Soja)

Zelf toevoegen

½ el

Bruine basterdsuiker

½ el

Zonnebloemolie

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)2175 kJ

Energie (kcal)520 kcal

Vetten14.3 g

waarvan verzadigd2.3 g

Koolhydraten59 g

waarvan suikers16.3 g

Vezels9.8 g

Eiwitten35.1 g

Zout3.2 g

Potassium303.2 mg

Calcium42.5 mg

Iron0.8 mg

Benodigdheden

•Pan

•Wok of hapjespan

•Koekenpan

Instructies

Boil plenty of salted water in a pot or saucepan.
Boil the noodles for 4 - 5 minutes until al dente. In the last minute, add the beansprouts.
Reserve some of the cooking liquid, then drain and set aside.

In the meantime, finely chop the scallions and separate the white part from the greens.
Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Add the white part of the scallion and the slaw mix and fry for 3 - 5 minutes. Season with salt and pepper to taste.

Did you know... scallions are very high in calcium compared to other vegetables, as are kale and pak choi.

In a bowl, mix the sugar with the soy sauce.
Heat a clean frying pan over medium-high heat and add the sugar-soy mixture. Let caramelize for 1 - 2 minutes.
Add the pork and fry for 4 - 5 minutes, or until done. Season with pepper to taste.
In the meantime, roughly chop the fresh herbs. Quarter the lime.

Add the noodles and beansprouts, and the Vietnamese-style sauce to the wok or frying pan. Combine with the vegetables and add a splash of cooking liquid as preferred. Season with salt and pepper.
Serve the stir-fry on deep plates and top with the caramelized pork.
Garnish with the peanuts, scallion greens and fresh herbs. Serve with the lime wedges.