Vegan Asian Noodle Pan
Vegan Asian Noodle Pan - High in protein
Healthy, because
Even smarter
Nutritional values
Tofu contains a good portion of hormone-like substances. These so-called isoflavones from the soy product promote collagen production and tighten the connective tissue. With a lot of muscle-strengthening protein peanuts score points. In addition, the legumes provide plenty of digestive fiber and healthy polyunsaturated fatty acids.
The vegan Asian noodle pan can be well prepared and is therefore perfect as a meal-prep dish. The dish keeps for a few days in the refrigerator, but it can also be frozen.
(Percentage of daily recommendation)
| Calorie | 703 cal. | (33 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.7 g | (42 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.9 mg | (124 %) | ||
| Vitamin K | 28 μg | (47 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 849 mg | (21 %) | ||
| Calcium | 309 mg | (31 %) | ||
| Magnesium | 204 mg | (68 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 24 ozs Tagliatelle
- salt
- 14 ozs Smoked tofu
- 2 red Bell pepper
- 1 oz ginger roots
- 3 Tbsps natural peanut butter
- 4 Tbsps soy sauce
- 4 Tbsps sesame oil
- ½ Tbsp Sambal oelek (or more to taste)
- 2 Tbsps Sesame seeds
- 2 scallions
- 2 Tbsps roasted Shelled peanut
Preparation steps
Cook pasta according to package instructions in plenty of boiling salted water for about 9 minutes until al dente. Then drain in a colander and let drain.
Meanwhile, dab tofu dry with paper towel and cut into cubes. Halve peppers, remove seeds, wash and cut into strips. Peel and chop the ginger.
Puree peanut butter with soy sauce, 2 tablespoons sesame oil and sambal oelek with a hand blender. If the sauce is too thick, add a little water.
Heat remaining sesame oil in a frying pan. Fry tofu cubes in it for 6-7 minutes over medium heat, stirring occasionally. Add bell bell pepper and ginger and fry for 5 minutes. Then add 1 tablespoon sesame seeds, stir everything and saute for another 2-3 minutes.
Add about half of the peanut sauce and simmer over low heat for 2-3 minutes. Add remaining sauce and noodles, mix everything and heat for 5 minutes. Along the way, clean the spring onions, wash and cut into fine rings.
Transfer noodles with vegetables from the pan into bowls and sprinkle Asia noodle pan vegan with spring onion rings, peanuts and remaining sesame seeds.
