Cantonese vegetable wok

with rice noodles, mushrooms, scallion and red pepper

In garlic and ginger sautéed vegetables and tofu, dressed with a combination of teriyaki sauce and roasted peanuts to not only give colour but also the oriental touch!

Nice and quick!
Vegan

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

wheat, peanut, soya, gluten

Ingredients

Rice noodles

Scallion

Carrot

Red pepper

Garlic

Ginger

Mushrooms

Peeled peanuts

Teriyaki sauce

Tofu

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:

3021
722
9
1
142
12
6
19
0
530

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Bring water to a boil in a medium-size pot. Turn off the heat and add the rice noodles. Let them sit for 7 minutes. Drain the water and let the pasta cool down under cold water. Drain the cold water and set the noodles aside.

Wash the vegetables. Peel the carrot and cut it into thin sticks. Cut the pepper into sticks. Finely chop the garlic and ginger. Cut the mushrooms in slices and the scallion into thin diagonal slices. Grate the tofu.

Heat 2 tablespoons of olive oil in a pan and sauté the vegetables. Start with the pepper, carrot, ginger and garlic. After one minute, add the mushrooms, tofu and scallions. Cook everything for 4 minutes until tender, without the vegetables losing their crispiness.

Once the vegetables are cooked, add the rice noodles, the teriyaki sauce, 2 tablespoons of water and the chopped peanuts. Mix everything together and serve immediately.