Nouilles aux légumes et à la sauce miel et ail

Végétarien

Épicé

avec brocoli et noix de cajou

8 min

Difficulté: 2/3

Asiatique

Pourquoi passer une commande pour emporter quand ce plat de nouilles a tout pour vous combler de bonheur? Légèrement sucré, mais bien goûteux, avec un soupçon de mayonnaise onctueuse à base de plantes et tout plein de légumes, ce repas rassasiera même les plus gourmands!

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Noix de cajou

Poisson

Utensils

Grande casserole

Cuillères à mesurer

Petit bol

Grande poêle antiadhésive

Fouet

Verre doseur

Passoire

Tags

Végétarien

Épicé

Ingrédients

Nouilles chow mein

200 g

Sauce miel et ail

4 tbsp

Poudre d'ail

1 tsp

Sauce soja

4 tbsp

Noix de cajou, hachées

28 g

Mélange d'épices Moo Shu

1 tbsp

Brocoli

227 g

Carotte, en juliennes

56 g

Poivron

1 unit(s)

Sauce aux piments et à l’ail

2 tbsp

Mayo à base de plantes

2 tbsp

Oignons verts

2 unit(s)

Huile

0.5 tbsp

Sel

0.125 tsp

Poivre

0.063 tsp

Preparation

Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Meanwhile, cut broccoli florets into bite-size pieces.
Add chow mein noodles to the boiling water. Cook, uncovered, until tender, 30 sec-1 min.
Add broccoli to the pot with noodles. Cook until broccoli turns bright green, 30 sec.
Drain noodles and broccoli, then rinse under warm water, 15 sec. (TIP: Rinsing noodles helps to keep them from sticking together!)
Set aside to drain.

Meanwhile, heat a large non-stick pan over medium heat.
When hot, add cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on cashews so they don't burn!)
Transfer cashews to a plate.

Core, then cut pepper into 1/4-inch slices.
Thinly slice green onions, keeping white and green parts separate.
Whisk together garlic powder, Moo Shu Spice Blend, soy sauce, honey-garlic sauce, half the mayo (use all for 4 ppl), 2 tbsp (4 tbsp) water and 1 1/2 tbsp (3 tbsp) chili-garlic sauce in a small bowl. (NOTE: Reference heat guide.) (TIP: It's okay if the mixture doesn't completely combine in this step!)

Heat the same pan (from step 2) over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until peppers soften slightly, 1-2 min.
Add carrots and green onion whites. Season with salt and pepper. Cook, stirring often, until carrots soften slightly, 1-2 min.

Stir noodle sauce into the pan with veggies, then bring to a simmer.
Once simmering, add noodles and broccoli. Cook, tossing noodles often, until noodles are coated in sauce and veggies are tender-crisp, 1-2 min.