Vietnamese Noodles with Vegetables

Cook the pasta according to the package instructions.

• 2.8 oz Rice noodles

Place vegan meat strips in a bowl. Add soy sauce, tomato paste, red wine, paprika and garlic powder. Cover with boiling water, let sit for approx. 10 minutes and squeeze out as much excess water as you can.

• 1.8 oz Vegan meat substitute, strips
• 2 tsp Soy sauce, light
• 2 tsp Tomato paste
• 1 ⁠½ Tbsp Red wine
• ¾ tsp Hot paprika, ground
• ¾ tsp Garlic powder

Finely chop the garlic. Finely slice the chiliand put both into a bowl. Cut the cabbage, pepper, and carrot into thin strips and put into a second bowl.

• 1 Garlic clove (~ 0.1 oz)
• ½ Chili pepper (~ 0.1 oz)
• 7.1 oz Red cabbage (w/o stalk)
• 1 Bell pepper, yellow (~ 4.9 oz)
• 1 Carrot (~ 3.4 oz)

Heat the coconut oil in a non-stick frying pan over medium heat. Fry the garlic and chili for approx. 30 seconds. Add the soy strips until golden brown, add the veggies and fry, stirring occasionally for approx. 2-3 minutes.

• 2 tsp Coconut oil

Add the soy sauce and pasta. Fry for approx. 2-3 minutes.

• 1 Tbsp Soy sauce, light

Enjoy your meal!