- LUNCH/DINNER DRY
Vegetarian Thai stew
The vegetarian thai dish with a base of noodles has a lovely texture combined with crispy vegetables. The seasoning of herbs, chives, chili and pea-based protein gives the dish a spicy and aromatic taste. The dish is also lactose-free.
Ingredients
Nutritional content
Allergens
Preparation
Ingredients
Noodles 50% (durum wheat semolina(gluten), salt), sunflower oil, carrot, soy protein, honey powder (maltodextrin, honey), tomato, pea protein, red pepper, flavorings, glucose syrup, soy sauce 1.8%(soybeans, wheat(gluten), maltodextrin, salt), broccoli, onion, milk protein, leek, parsnip, salt, sugar, colorant: E150c, spice preparation (spices, salt, herbs, garlic, dextrose, spice extract), chives, crushed chili, stabilizer: E415. Vegetables 16%.
Nutritional content
| Nutrition | per 100 g | Ready-to-eat portion(550 g) |
|---|---|---|
| Energy | 1727 kJ / 411 kcal | 2574 kJ / 612 kcal |
| Protein | 15 g | 23 g |
| Carbohydrate | 57 g | 85 g |
| - of which sugars | 12 g | 18 g |
| Fat | 12 g | 18 g |
| - of which saturated | 0,8 g | 1,2 g |
| Fiber | 6,2 g | 9,3 g |
| Sodium | 2,5 g | 3,7 g |
Allergens
- Gluten
- Soya
- Milk
Preparation
- Tear off the top and fold out the bottom
- Add 4 dl of boiling water (level H)
- Stir
- Re-closing, wait 10 min
Can be prepared with cold water but wait > 30 minutes.