Allergens
Selderij
Sesamzaad
SojaSukiyaki noodles
An extraordinarily healthy dish that consists of several elements: Japanese-style marinated tofu, mushrooms, crunchy vegetables, and thin Japanese rice noodles, accompanied by a homemade Japanese broth. Just warm the broth and pour it over all that deliciousness... enjoy! The dish is 100% plant-based (vegan).
Sukiyaki noodles
tofu [<b>soja</b>], mushrooms, broccoli, white cabbage, green beans, bean sprouts, endive, pointed cabbage, celery, white onion, carrot, dried Chinese mushrooms (shiitake), garlic, lime juice, fresh ginger, turmeric, star anise, sesame oil [<b>sesamzaad</b>], rice noodles, ginger syrup, gluten-free <b>soja</b> sauce, sambal oelek, sake (Japanese rice wine) [<b>alcohol</b>], organic vegetable stock, mirin (Japanese rice wine, alcohol cooked off), pepper and salt, sunflower oil.
Allergens: alcohol, selderij, sesamzaad, soja.
MicrowaveMarleen's choice
Heat the rice noodles with vegetables loosely covered until lukewarm for 2-3 minutes. Heat the broth with the lid loosely on or in a saucepan over the heat until boiling. Scoop the rice noodles and vegetables into a soup bowl and pour the hot broth over them.
Oven — 180°C, 10-15 min
Preheat the noodles with vegetables covered with an ovenproof plate or aluminium foil until lukewarm for 10-15 minutes. Meanwhile, heat the broth in a saucepan over the heat until boiling. Scoop the rice noodles and vegetables into a soup bowl and pour the hot broth over them. Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
