Informations supplémentaires
25 min.
|
591 kcal
|
easy
|
|
Printable version
1. Setup
Chop the green onions, the ginger, the garlic and the peanuts. Slice the mushrooms. In a bowl, combine the textured vegetable protein with 125 2P | 200 3P ml of water.
2. Cook the noodles
Bring a pot of water to a boil. Cook the noodles for 3-4 minutes. Drain and reserve.
3. Mix the sauces
In a bowl, combine the tahini, the soy sauce, the ginger, the garlic, the honeyand 1 tbsp of rice or wine vinegar. In another bowl, mix the chili flakes with 1-2 tbsp of oil.
4. Cook the vegetables
In a skillet over medium-high heat, add a drizzle of oil. Cook the mushrooms for 2-3 minutes. Add the spinach and cook 1-2 minutes. Remove from the pan and set aside.
5. Assemble
In the same pan, add the textured vegetable protein, and the tahini sauce. Cook 2-3 minutes. Add the noodles and vegetables and mix well.
6. Plate your dish
Serve the noodles and garnish with the green onions, the peanuts and the chili oil. Bon appetit!
100gTextured Vegetable Protein
195gRamen Noodles
30mlTahini Sauce
18gSoy Sauce
1unitGinger
2unitGreen Onion(s)
30gPeanuts
20gHoney
100gWhite Medium Mushroom
2gChili Flakes
40gBaby Spinach
2unitGarlic Clove(s)
What you need
Pot, bowls, pan.
591 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
75g
25%
fat
23g
35%
cholesterol
0mg
fiber
10g
40%
protein
28g
saturated
3g
15%
sodium
1940mg
81%
sugar
12g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg