avec salade de chou
Ingrédients : Mélange de bœuf et de porc hachés (bœuf, porc) • Nouilles chow mein (farine de blé, eau, carbonate de potassium, colorant alimentaire (jaune #5), sorbate de potassium) (blé) • Mélange pour salade de chou (carotte, chou vert, chou rouge) • Poivron • Sauce gingembre (eau, sucres (cassonade, glucose), vinaigre, concentré de tomates, poudre de miso (graines de soya fermentées, sel), sauce soya (graines de soya, maltodextrine, sel), gingembre, huile végétale, amidon de maïs modifié, sel, poudre d'ail, épices, arôme naturel (blé, soya), gomme xanthane, acide citrique, sorbate de potassium) (soya, blé) • Sauce aux huîtres végétarienne (eau, sucres (sucre, mélasse de fantaisie), sel, amidon de maïs modifié, sauce soya (soya, maltodextrine, sel), protéine de soya hydrolysée, jus de champignon concentré, huile de soya, extrait de levure, arôme naturel (soya), gomme xanthane, acide phosphorique, caramel, sorbate de potassium, benzoate de sodium) (soya) • Ail • Oignon vert.
Allergens
Tags
Mélange de bœuf et de porc hachés
250 g
Nouilles chow mein
200 g
Salade de chou
170 g
Poivron
1 unit(s)
Oignons verts
1 unit(s)
Gousses d'ail
2 unit(s)
Sauce aux huîtres végétarienne
0.25 cup
Sauce au gingembre
4 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
Huile
1.5 tbsp
- Before starting, bring a large pot of salted water to a boil over high.
- Wash and dry all produce.
- Core, then cut pepper into 1/4-inch slices.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef and pork mix, half the garlic and 1 tbsp (2 tbsp) oyster sauce.
- Cook for 4-5 min, breaking up meat into smaller pieces, until no pink remains.**
- Remove from heat. Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- Carefully wipe the pan clean.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and remaining garlic.
- Cook for 3-4 min, stirring often, until peppers are tender-crisp.
- Meanwhile, to the boiling water, add chow mein noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
- Strain and rinse noodles with warm water.
- Return noodles to the pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.
- Using a pair of kitchen scissors, make a few cuts to chop up noodles.
- Set aside.
- To a small bowl, add ginger sauce, remaining oyster sauce and 1/2 cup (1 cup) water. Season with pepper, then whisk to combine.
- To the pan with peppers, add coleslaw cabbage mix and prepared sauce, then bring to a simmer. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly and cabbage is tender-crisp.
- Remove from heat.
- To the pot with noodles, add veggies, sauce and meat. Season with salt and pepper, then toss to combine.
- Divide noodles and any sauce from the pot between bowls.
- Sprinkle green onions over top.
800
kcal
Calories
32
g
Fat
9
g
Saturated Fat
90
g
Carbohydrate
23
g
Sugar
5
g
Dietary Fiber
37
g
Protein
80
mg
Cholesterol
2150
mg
Sodium
0.4
g
Trans Fat
900
mg
Potassium
100
mg
Calcium
7.5
mg
Iron
avec légumes sautés, riz à l'ail et noix de cajou grillées
avec brocoli et poivrons
avec brocoli et poivrons
