Thai noodles in hoisin sauce

with red cabbage, bean sprouts, broccoli and carrots

The sweet flavour of the hoisin sauce and the acidity of the lime form the perfect combination to give the vegetables in this typical Thai stir-fry their delicious flavour.

Vegan

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

wheat, peanut, soya, gluten

Ingredients

Rice noodles

Onion

Red cabbage

Broccoli

Bean sprouts

Carrot

Thai dressing

Lime

Peeled peanuts

Chives

Fine corn flour

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2732
653
17
2
113
12
11
16
0
825

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Bring plenty of water to a boil in a large pot and add salt to taste. Cook the noodles for 4 to 5 minutes, drain the water and let them cool down under running tap water. Drizzle the noodles with some oil, so they don't stick together and set aside.

Wash the vegetables. Peel the onion and carrot and cut them into strips. Cut the cabbage into thin strips. Cut the florets of the broccoli into thin slices.

For the dressing: mix the Thai dressing with the juice of half a lime and the corn flour.

Heat 1 tablespoon of oil in a frying pan and sauté the red cabbage. Remove from the pan and heat another 2 tablespoons of oil. Sauté the onion, broccoli, carrot and cabbage for approx. 5 minutes until tender, without losing their crispness. Add the bean sprouts and the dressing at the very end and let it cook for another minute.

Thai noodles in hoisin sauce

with red cabbage, bean sprouts, broccoli and carrots

The sweet flavour of the hoisin sauce and the acidity of the lime form the perfect combination to give the vegetables in this typical Thai stir-fry their delicious flavour.

Not included: olive oil, salt, pepper

Instructions

Bring plenty of water to a boil in a large pot and add salt to taste. Cook the noodles for 4 to 5 minutes, drain the water and let them cool down under running tap water. Drizzle the noodles with some oil, so they don't stick together and set aside.

Wash the vegetables. Peel the onion and carrot and cut them into strips. Cut the cabbage into thin strips. Cut the florets of the broccoli into thin slices.

For the dressing: mix the Thai dressing with the juice of half a lime and the corn flour.

Add the noodles to the sautéed vegetables and let it cook until the noodles are hot.

Serve the noodles on a plate and finish it with chopped peanuts and chives.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2732
653
17
2
113
12
11
16
0
825

kJ
kcal
g
g
g
g
g
g
mg
mg

Thai noodles in hoisin sauce

with red cabbage, bean sprouts, broccoli and carrots

The sweet flavour of the hoisin sauce and the acidity of the lime form the perfect combination to give the vegetables in this typical Thai stir-fry their delicious flavour.

Not included: olive oil, salt, pepper

Instructions

Bring plenty of water to a boil in a large pot and add salt to taste. Cook the noodles for 4 to 5 minutes, drain the water and let them cool down under running tap water. Drizzle the noodles with some oil, so they don't stick together and set aside.

Wash the vegetables. Peel the onion and carrot and cut them into strips. Cut the cabbage into thin strips. Cut the florets of the broccoli into thin slices.

For the dressing: mix the Thai dressing with the juice of half a lime and the corn flour.

Add the noodles to the sautéed vegetables and let it cook until the noodles are hot.

Serve the noodles on a plate and finish it with chopped peanuts and chives.

Nutrition values

Per portion

Energy: Calories: Fat: Saturated Fat: Carbohydrate: Sugar: Dietary Fibre: Protein: Cholesterol: Sodium:

2732 653 17 2 113 12 11 16 0 825

kJ kcal g g g g g g mg mg

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2732
653
17
2
113
12
11
16
0
825

kJ
kcal
g
g
g
g
g
g
mg
mg