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Soy-pea-noodle-tomato stir-fry

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Ingredients for 2 servings:

  • 750 ml vegetable stock
  • 250g penne
  • 150 ml water
  • 100 g peas, frozen
  • 50 g soy granules
  • 2 tbsp tomato paste
  • 2 tbsp tomato ketchup
  • 2 tbsp rapeseed oil
  • some garlic powder
  • e.g. paprika powder
  • salt and pepper
  • some oregano, dried
  • some parsley, dried

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan

Cover the soy granules with water and let them simmer for about 5 minutes. Heat the broth in a large pan and cook the noodles for about 10 minutes until tender. Stir in the finished granules with the tomato paste, ketchup, and oil. Add the peas and simmer for another 5 minutes. Finally, season to taste and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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