© J Sainsbury plc 2020
Thai-style shroomball veggie-noodle bowl
Get your veggies in with this Thai-style dish, using shroomballs and spiralised vegetables to make up 4 of your 5 a day.
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Ready in 35 minutes
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Cooking time 20 minutes
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Prep time 15 minutes
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Serves 2
Four of your 5 a day
Ingredients
- 240g Plant pioneers Shroomballs
- 1 courgette
- 2 medium sized carrots
- 1 tbsp olive oil
- 180g red cabbage
- 70g Mange tout
- 80g tenderstem broccoli
- 2 tbsp Pip & Nut smooth peanut butter
- thumb sized piece of ginger
- 50mls oat milk
- 1tbsp soy sauce
- 1 tbsp fresh lemon juice
- 1 tbsp runny honey
- handful of coriander - about 10g
- 40g pomegranate seeds
Method
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1
Start by preparing your vegetables. Spiralize (or try to chop as finely as you can) both the carrots and courgette and pop these into a large mixing bowl. Thinly slice the red cabbage and mange tout and add these too
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2
Heat the olive oil in a non-stick frying pan and bring to a medium heat. Sauté the shroomballs until crisp and golden, then chop the broccoli into thirds and sauté until vibrant. Set aside.
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3
To make the dressing, mix together the peanut butter, soy sauce, honey, lemon juice and grated ginger. Gradually pour in the milk whilst mixing so that you’re left with a really smooth, creamy dressing. Add more milk if needed
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4
Toss the meatballs and broccoli through the other veggies, drizzle over the dressing and give everything a thorough mix to evenly coat all of your veggie noodles
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5
Garnish with some fresh coriander and pomegranate seeds before serving.
