Asian-Style Salad With Plant-Based Ragù

Asian-Style Salad

With Beamy plant-based chicken flavour

25 min

4 people

ingredients

For the base

160 g noodles 
1 packet Beamy ragù mix
300 ml hot vegetable stock
Red cabbage (100 g), carrots (100 g), cucumber (100 g), bell pepper (100 g), spring onion (green tops only, 100 g)

For the crispy ragù

1 packet Beamy ragù mix
300 ml hot vegetable stock
3 tablespoons vegetable oil
3 tablespoons soy sauce
1 tablespoon rice vinegar (or white wine)
2 teaspoons sugar 
Hot sauce, such as sriracha, to taste

For the peanut butter sauce

2 tablespoons peanut butter
1 teaspoon maple syrup
1 teaspoon vinegar and 1 teaspoon water 
1 pinch onion powder and ground ginger

method

1

Pour the hot vegetable stock into a large frying pan, add the Beamy mix and cook over medium heat, stirring occasionally, until the liquid has completely evaporated.

2

Once the Beamy mixture is dry, add the oil, soy sauce, vinegar, sugar and sriracha.

3

Continue cooking over medium-low heat without stirring too frequently, allowing a crispy crust to form. Turn the ragù only when it releases easily from the pan and continue cooking for 20–30 minutes, until crispy. Set aside.

4

Prepare the sauce by thoroughly mixing the peanut butter with the maple syrup, vinegar, water and a pinch of onion powder and ground ginger, until it reaches a pourable consistency. Add a little water if necessary.

5

Cook the noodles, drain them, rinse them under cold water and set aside.

6

Combine the noodles, vegetables, crispy ragù and sauce in a bowl. Mix well and serve.

method

1

Pour the hot vegetable stock into a large frying pan, add the Beamy mix and cook over medium heat, stirring occasionally, until the liquid has completely evaporated.

2

Once the Beamy mixture is dry, add the oil, soy sauce, vinegar, sugar and sriracha.

3

Continue cooking over medium-low heat without stirring too frequently, allowing a crispy crust to form. Turn the ragù only when it releases easily from the pan and continue cooking for 20–30 minutes, until crispy. Set aside.

4

Prepare the sauce by thoroughly mixing the peanut butter with the maple syrup, vinegar, water and a pinch of onion powder and ground ginger, until it reaches a pourable consistency. Add a little water if necessary.