Roasted Pineapple, Zucchini and Pepper Bowls
with Edamame and Noodles
A fresh and satisfying noodle meal with a sweet note!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
35 min
A fresh and satisfying noodle meal with a sweet note!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast
Preheat the oven to 220°C. Rinse and cut zucchini and pepper to chunks and broccoli to florets. Place the zucchini, pepper, broccoli and pineapple onto a roasting dish and drizzle with half of the coconut oil. Mix well and roast for 20 minutes until nicely browned.
2 Make marinade
Prepare the marinade by mixing the soy sauce, pineaple juice and sriracha sauce.
3 Cook noodles
Place the noodles to a wide bowl and cover with boiling water. Cover the bowl with a lid or cling film and let sit for 6 minutes. Then stir and check if the noodles are done. Drain.
4 Fry mushroms and edamame
Meanwhile clean and slice mushrooms. Using the remaining coconut oil, fry the mushrooms in a large pan until nicely browned. Rinse the edamame beans and add to the pan. Cook for 1–2 more minutes. Season with salt and pepper.
5 Combine
Once the vegetables are done, transfer them to the pan with the mushrooms and edamame. Mix in the corn flour, then pour in the marinade. Bring to a boil. Finish with chopped coriander and serve with the drained rice noodles.
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