avec poivrons et bok choy
Ingrédients : Poitrine de poulet • Galette à base de plantes (eau, protéine de pois, huile de canola, arôme, huile de coco raffinée, protéine de riz, levure séchée, beurre de cacao, méthylcellulose, fécule de pomme de terre, extrait de pomme, chlorure de potassium, sel, vinaigre, jus de citron concentré, extrait de jus de betterave (glycérine végétale, eau, acide ascorbique, extrait de betterave, maltodextrine), extrait de grenade, lécithine de tournesol, vitamines et minéraux (niacine, chlorhydrate de pyridoxine, chlorhydrate de thiamine, riboflavine, cyanocobalamine, pantothénate de calcium, orthophosphate ferrique, sulfate de zinc)) • Spaghettis (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Poivron • Bok choy • Sauce au chili doux (sucres (sucre, glucose), eau, fécule de maïs modifiée, vinaigre de cidre de pomme, vinaigre, piments, sel, gingembre, poivron rouge déshydraté, épices, ail séché, piments broyés, huile de soya, arôme naturel, gomme xanthane, acide acétique, acide citrique, huile de canola, oléorésine de paprika, arôme naturel de paprika, caramel, sorbate de potassium, benzoate de sodium, EDTA calcique disodique) • Sauce soya (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) (soya, sulfites, blé) • Beurre d’arachides (arachides, sucre de canne, huile de palme, sel) (arachides) • Arachides • Sauce aux piments et à l’ail (eau, piments forts, glucose, ail, sel, vinaigre, amidon de maïs modifié, ail séché, huile de canola, huile de soja, poivron rouge séché, gomme de xanthane, acide acétique, acide citrique, oléorésine de paprika, caramel, sorbate de potassium, benzoate de sodium) • Ail • Oignon vert.
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Spaghettis
170 g
Poivron
1 unit(s)
Bok choy de Shanghai
1 unit(s)
Arachides, hachées
28 g
Sauce soja
2 tbsp
Sauce aux piments et à l’ail
1 tbsp
Beurre d'arachide
2 unit(s)
Sauce au chili doux
4 tbsp
Gousses d'ail
2 unit(s)
Oignons verts
1 unit(s)
Poitrines de poulet
2 unit(s)
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, to a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat. Preheat oven to 450°F. Wash and dry all produce.
- Add spaghetti to the boiling water.
- Cook uncovered for 10-12 min, stirring occasionally, until tender.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain noodles.
- Meanwhile, cut bok choy into 1-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Thinly slice green onion.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through. **
- Heat a large non-stick pan over medium.
- When hot, add peanuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on peanuts so they don't burn.)
- Transfer to a plate.
- Meanwhile, in a medium bowl, whisk together sweet-chili sauce, peanut butter, soy sauce, chili-garlic sauce and reserved pasta water.
- Increase heat to medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then Beyond Meat® to the same pan. Cook for 5-6 min, breaking up patties into bite-sized pieces, until crispy.**
- Season with salt and pepper.
- Add peppers and bok choy to the pan with Beyond Meat®. Cook for 2-4 min, stirring often, until veggies are tender-crisp.
- Add noodles, garlic and sauce. Cook for 2-4 min, stirring often, until sauce thickens slightly and coats noodles.
- Season with salt and pepper.
- Divide spicy Beyond Meat® peanut dragon noodles between bowls.
- Thinly slice chicken. Top bowls with chicken.
- Sprinkle with peanuts.
- Sprinkle over green onions.
If you've opted to add chicken breast, preheat the oven to 450°F.
Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**
Thinly slice chicken. Top bowls with chicken.
1110
kcal
Calories
44
g
Fat
11
g
Saturated Fat
103
g
Carbohydrate
21
g
Sugar
10
g
Dietary Fiber
77
g
Protein
130
mg
Cholesterol
1780
mg
Sodium
0.2
g
Trans Fat
1750
mg
Potassium
175
mg
Calcium
11
mg
Iron
avec salade de chou et riz au gingembre et au sésame
avec riz à la noix de coco et arachides