Number of persons: 3-4 persons
Preparation time: 35-40 min.
Contents:
Carrot
2 Red onions
1 Red pepper*
1 Green pepper*
1 leek
Red pepper
Bag of green beans (150g)
Cloves of garlic
Bag of ketjap spice paste (150g)
(Number of pieces of vegetables may vary per package depending on size)
Add yourself:
300g nasi/bami meat
300g noodles (nitters)
2 tbsp sunflower oil
Preparation method:
1. Clean the vegetables. Peel the onion and garlic, chop the onion and squeeze the garlic. Cut the carrot and leek in half lengthwise, cut the carrot into slices and the leek into half rings. Cut the peppers into pieces. Cut the pepper in half, remove the seeds if necessary and chop finely. Cut the ends of the green beans and cut into pieces of approximately 3cm.
2. Heat 2 tbsp sunflower oil in a wok or frying pan and fry the meat for 4 minutes at a high temperature.
3. Add the onion, garlic, carrot, leek, pepper and green beans. Add the red pepper to taste. Bake for 4 minutes at a high temperature.
4. In the meantime, cook the noodles (nests) according to the instructions on the package.
5. Add the ketjap-spice paste and simmer covered for 10 minutes at a low temperature.
6. Mix the vegetable mixture with the cooked noodles (nests).
Variation tip: Serve with a satay sauce and atjar or sweet and sour cucumber.
Vega tip: Replace the meat for an omelet. Use 1.5 eggs per person for this.
* = Class I
Ingredients
red onion, green beans, 15% soy sauce spice paste (water, sunflower oil, fried onion puree (onion, sunflower oil, salt, water, lemon juice, lemon fiber), salt, tamari (water, SOY BEANS, vinegar, salt), natural flavors, garlic puree (garlic , water, salt), spices (sereh, coriander seed, galangal, ginger, chili pepper, white pepper), hydrolyzed proteins (SOYA, corn), modified corn starch, apple extract, coriander leaf, lime juice concentrate, preservative: E211/E202, stabilizer: E415), red pepper, green pepper, carrot, leek, red pepper, garlic.
