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Noodles with mushrooms, green beans and tofu

finished with a Korean dressing made of gochujang, soy and gomasio
A quick and easy-to-make pasta dish with distinct flavours from the Korean cuisine.
  • Nice and quick!

    Nice and quick!

  • Vegan

    Vegan

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

wheat, soya, gluten, sesame

Utensils:

Ingredients

Whole-wheat spaghetti

Tofu

Korean sauce

Mushrooms

Green beans

Garlic

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3021
722
27
4
103
3
3
27
0
444

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions
1.
Boil plenty of water in a pot and add salt to taste. Wash the vegetables. Remove the ends of the green beans and cut them in half. Once the water boils, cook the beans for approx. 3 minutes. Remove from the pot and set aside.
2.
Place the pasta in the boiling water and let it cook for 8 minutes or until it's all-dente. Drain the water and reserve 1 cup of the cooking water.
3.
Grate the tofu. Cut the mushrooms in thin slices. Finely chop the garlic. Heat 2 tablespoons of oil in a frying pan and sauté the tofu together with the garlic until it turns brown. Add the mushrooms and the green beans. Cook everything for 2 minutes and add the Korean sauce. Mix it well and season to taste.
4.
Once the pasta is ready, add the pasta to the stir-fry together with 1/2 cup of the cooking water. Mix it over low heat for a few seconds and serve.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3021
722
27
4
103
3
3
27
0
444
kJ
kcal
g
g
g
g
g
g
mg
mg