Pak Choi Teriyaki Noodles with Tofu
with green beans and crispy onions
The wonderful thing about these garlic noodles is that you can customise them to suit your individual taste. If you're a fan of heat, add plenty of chilli flakes for extra bite. If you like things on the milder side, simply be more reserved with your chilli flake shake!
Tags:
Optional Spice
•Veggie
Allergens:
Egg
•Hvede
•Gluten
•Soja
•Sesamzaad
The quantities provided above are averages only.
Total25 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Egg Noodles
2 sachet(s)
Teriyaki Sauce
1 unit(s)
Lime
2 unit(s)
Garlic
1 sachet(s)
Dried Chilli Flakes
1 unit(s)
Pak Choi
1 unit(s)
Bell Pepper
150 grams
Green Beans
180 grams
Tofu
1 sachet(s)
Crispy Onions
1 sachet(s)
Hoisin Sauce
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3029 kJ
Energy (kcal)724 kcal
Fat24.1 g
of which saturates3.9 g
Carbohydrate99.3 g
of which sugars31.2 g
Dietary Fiber8.6 g
Protein31.9 g
Salt5.8 g
Potassium650 mg
Calcium284 mg
Iron1.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Grater
Cooking Steps
1
- Boil a pot of salted water for the noodles.
- When the water is boiling, add the noodles.
- Cook until softened, 4-6 mins.
- Drain in a sieve and return to the pot, off the heat.
- Drizzle with oil and toss to prevent sticking.
2
- Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Trim and halve the green beans.
- Zest and quarter the lime.
- Peel and grate the garlic (or use a garlic press).
- Trim the pak choi then quarter lengthways.
3
- Place a pan over medium-high heat (without oil).
- Once the pan is hot, fry the green beans, bell pepper and pak choi until starting to char, 4-5 mins.
- Add the chilli flakes (use less if you don't like spice), lime zest and garlic.
- Fry until fragrant, 30 secs.
NOTE: Adding tofu? Chop into 2cm cubes, season as instructed and fry in the hot pan for 4-5 mins, before adding the veg.
4
- Add 100ml water (per 2P), the juice of two lime wedges (per 2P), teriyaki sauce and hoisin sauce to the pan.
- Stir together and bring to the boil.
5
- Add the drained noodles to the sauce.
- Toss until coated and warmed through, 1-2 mins.
- Add another splash of water to loosen the sauce if needed. Season to taste with salt and pepper.
6
- Divide the noodles between bowls.
- Scatter over the crispy onions.
- Serve remaining lime wedges alongside for squeezing over.
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