Calorie Smart & Super Quick (15 min) & Veggie - No Meat replacer - Noodles (starch) - Thai

Name: Calorie Smart & Super Quick (15 min) & Veggie - No Meat replacer - Noodles (starch) - Thai with mixed vegetables, peanuts and lime
Total time: 15 min
Yield: 2
Cuisine: Thais
Ingredients: 100 gram Brede rijstnoedels; 400 gram Groentemix met wittekool; 20 ml Vissaus; 10 ml Sojasaus; 1 stuk(s) Knoflookteen; 10 gram Gemberpuree; 160 gram Tempehblokjes; 20 gram Ongezouten pinda's; 1 stuk(s) Limoen; 10 gram Munt, koriander en Thais basilicum; 3 el Zonnebloemolie; 1 el Bruine basterdsuiker; naar smaak Peper en zout

with mixed vegetables, peanuts and lime

Bestel soortgelijke recepten voor € 3,10 per portie

Labels:

Veggie

Allergenen :

Vis

•Soja

•Gluten

•Tarwe

•Pinda's

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

Bereidingstijd15 minuten

oventijd15 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

50 gram

Brede rijstnoedels

200 gram

Groentemix met wittekool

10 ml

Vissaus

(Bevat Vis)

5 ml

Sojasaus

(Bevat Soja, Gluten, Tarwe)

½ stuk(s)

Knoflookteen

5 gram

Gemberpuree

80 gram

Tempehblokjes

(Bevat Soja, Tarwe)

10 gram

Ongezouten pinda's

(Bevat Pinda's Kan bevatten Noten, Sesamzaad)

½ stuk(s)

Limoen

5 gram

Munt, koriander en Thais basilicum

Zelf toevoegen

1.5 el

Zonnebloemolie

½ el

Bruine basterdsuiker

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)2806 kJ

Energie (kcal)671 kcal

Vetten32.1 g

waarvan verzadigd4 g

Koolhydraten67.4 g

waarvan suikers18.9 g

Vezels7.7 g

Eiwitten25.5 g

Zout3.5 g

Benodigdheden

•Pan

•Kom

•Wok of hapjespan

•Koekenpan

Instructies

Boil plenty of water in a pot or saucepan.
Cook the rice noodles for 4 - 5 minutes until al dente, then reserve some of the cooking liquid and drain.
Transfer the noodles back to the pot and mix with 0.5 tbsp sunflower oil per person to prevent the noodles from sticking too much.

Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat, and fry the vegetable mix for 6 - 8 minutes. Season with salt and pepper.
Mix the fish sauce, soy sauce and sugar in a bowl and add 1 tbsp of cooking liquid per person.
Quarter the lime and add the juice of 1 lime wedge per person to the sauce.
Chop the fresh herbs.

Crush or mince the garlic.
Heat a drizzle of sunflower oil in a frying pan over medium-high heat. When the oil is nice and hot, fry the tempeh with the garlic and ginger puree for 4 - 5 minutes.
Deglaze the frying pan with 1 tbsp of water per person.
Transfer the noodles and the mixed sauce to the vegetables, mix well and stir-fry on high for 1 - 2 minutes. Season with salt and pepper.

Serve the noodles in bowls and top with the tempeh.
Garnish with the peanuts and fresh herbs and serve with the rest of the lime wedges.

Did you know... tempeh is a great source of calcium and iron; just 100g of tempeh contains as much calcium as one glass of milk, plus as much iron as 100g steak!