W48 - Calorie Smart & Super Quick (15 min) - Pork - Noodles - Vietnamese - Stir Fry - use EID: Taugé
W48 - Calorie Smart & Super Quick (15 min) - Pork - Noodles - Vietnamese - Stir Fry - use EID: Taugé
with beansprouts
Allergenen :
Tarwe
•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)
100 gram
Wittekool en wortel
50 gram
Taugé
½ bosje(s)
Bosui
½ zakje(s)
Vietnamese saus
(Bevat Soja, Tarwe)
½ stuk(s)
Limoen
10 gram
Ongezouten pinda's
(Bevat Pinda's Kan bevatten Noten, Sesamzaad)
5 gram
Munt, koriander en Thais basilicum
Zelf toevoegen
½ el
Bruine basterdsuiker
½ el
Zonnebloemolie
½ el
[Zoutarme] sojasaus
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)2143 kJ
Energie (kcal)512 kcal
Vetten14.3 g
waarvan verzadigd2.3 g
Koolhydraten58.7 g
waarvan suikers15.2 g
Vezels9.8 g
Eiwitten34.5 g
Zout3.2 g
Benodigdheden
•Pan
•Wok of hapjespan
•Koekenpan
Instructies
1
- 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.
2
- 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.
3
- 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 3 - 6 minutes, or until done. Season with pepper to taste.
- In the meantime, roughly chop the fresh herbs. Quarter the lime.
4
- 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.
