Log in!
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Already have an account?
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
What's a moiID identifier?
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help center
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Textured Vegetable Protein and Noodle Sauté with Veggies and Peanuts
2022-01-21
https://www.metro.ca/userfiles/image/recipes/saute-nouilles-legumes-proteine-vegetale-texturee-arachides11824.jpg
PT15M
PT25M
PT40M
Textured vegetable protein (TVP):Place the TVP in a bowl. Add the water and soy sauce and mix thoroughly. Let stand for about 10 minutes to absorb the liquid.Noodles:Cook the noodles according to the instructions on the package. Drain and set aside.Sauce:Place the hoisin sauce, ketchup, rice vinegar, Sambal Oelek, cornstarch, and water in a bowl. Combine until you get a smooth texture. Set aside.Sauté:Heat 2 tablespoons of olive oil in a wok or a large non-stick pan. Add the onion, garlic, ginger, and cook for 2 minutes.Add the rehydrated TVP and sauté for about 8 to 10 minutes or until golden brown. Transfer to a bowl and set aside.In the same pan, heat 1 tablespoon of grapeseed oil. Add the peanuts, carrots, red bell peppers, and peas. Sauté for about 5 to 6 minutes. Add the mini bok choy and sauté for another 2 minutes.Add the cooked TVP, cooked noodles, and sauce. Combine thoroughly. Sauté for 2 to 3 minutes or until the sauce has thickened. Remove from the heat.Serve with the lime wedges and chopped peanuts.Source : Loounie
4
3
10
5
1
textured vegetable protein:
1 cup (250 ml) textured vegetable protein
1 cup (250 ml) water
1 tablespoon (15 ml) soy sauce
Noodles:
200 g your choice of noodles (soba, rice) or whole wheat spaghetti
salted water: for cooking
Sauce:
2 tablespoons (30 ml) hoisin sauce
1 tablespoon (15 ml) ketchup
1 tablespoon (15 ml) Sambal Oelek ou de Sriracha hot sauce
1 tablespoon (15 ml) Irresistible rice vinegar
1 tablespoon (15 ml) corn starch
1 cup (250 ml) water
Sauté:
2 + 1 tablespoons (30 + 15 ml) Irresistibles grapeseed oil
1/3 cup (80 ml) Irresistibles unsalted peanuts
1 small onion, chopped
2 garlic clove, chopped
1 tablespoon (15 ml) fresh ginger chopped
2 carrot, julienned
1 red bell pepper, julienned
2 cups (500 ml) sweet peas, or snow peas, trimmed
2 cups (500 ml) mini bok choy, quartered
1 lime wedges
peanuts, chopped (for garnish)
Textured Vegetable Protein and Noodle Sauté with Veggies and Peanuts
4
Main course
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME
Ingredients
-
textured vegetable protein:
-
1 cup
(250 ml)textured vegetable protein
-
1 cup
(250 ml)water
-
1 tablespoon
(15 ml)soy sauce
-
Noodles:
-
200 g
your choice of noodles (soba, rice) or whole wheat spaghetti
-
salted water: for cooking
-
Sauce:
-
2 tablespoons
(30 ml)hoisin sauce
-
1 tablespoon
(15 ml)ketchup
-
1 tablespoon
(15 ml)Sambal Oelek ou de Sriracha hot sauce
-
1 tablespoon
(15 ml)Irresistible rice vinegar
-
1 tablespoon
(15 ml)corn starch
-
1 cup
(250 ml)water
-
Sauté:
-
2 + 1 tablespoons
(30 + 15 ml)Irresistibles grapeseed oil
-
1/3 cup
(80 ml)Irresistibles unsalted peanuts
-
1
small onion, chopped
-
2
garlic clove, chopped
-
1 tablespoon
(15 ml)fresh ginger chopped
-
2
carrot, julienned
-
1
red bell pepper, julienned
-
2 cups
(500 ml)sweet peas, or snow peas, trimmed
-
2 cups
(500 ml)mini bok choy, quartered
-
1
lime wedges
-
peanuts, chopped (for garnish)
Preparation
Textured vegetable protein (TVP):
Place the TVP in a bowl. Add the water and soy sauce and mix thoroughly. Let stand for about 10 minutes to absorb the liquid.
Noodles:
Cook the noodles according to the instructions on the package. Drain and set aside.
Sauce:
Place the hoisin sauce, ketchup, rice vinegar, Sambal Oelek, cornstarch, and water in a bowl. Combine until you get a smooth texture. Set aside.
Sauté:
Heat 2 tablespoons of olive oil in a wok or a large non-stick pan. Add the onion, garlic, ginger, and cook for 2 minutes.
Add the rehydrated TVP and sauté for about 8 to 10 minutes or until golden brown. Transfer to a bowl and set aside.
In the same pan, heat 1 tablespoon of grapeseed oil. Add the peanuts, carrots, red bell peppers, and peas. Sauté for about 5 to 6 minutes. Add the mini bok choy and sauté for another 2 minutes.
Add the cooked TVP, cooked noodles, and sauce. Combine thoroughly. Sauté for 2 to 3 minutes or until the sauce has thickened. Remove from the heat.
Serve with the lime wedges and chopped peanuts.
Source : Loounie
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
