Vegetarian Mee Curry

Nutrition Value in 1 Serving

Calories
590.4 kcal
Carbohydrate
65.7 g
Fat
19 g
Protein
39.2 g

Nutrition Value in 1 Serving

Calories
682.6 kcal
Carbohydrate
85.8 g
Fat
19.2 g
Protein
42.2 g

Nutrition Value in 1 Serving

Calories
897.3 kcal
Carbohydrate
107.8 g
Fat
26.7 g
Protein
56.5 g
Product Used for the Recipe
AJI-NO-MOTO® Recipes
Ajinomoto Malaysia
1 Serving
40 minutes
Recipe Description

Suitable for vegetarians/plant-based diet practitioner

Please Select an Option
Intensity
Dish
Vegetables Curry
Vegetables Curry
Vegetables Curry
Ingredients
1/4 tbsp Olive oil
1 tbsp  Onion, diced
1/2 tbsp Curry powder 
1/2 tsp Chili powder
1 Tomato, diced
150 ml Water
4 small Long beans, cut into 2 cm
1 stalk Mustard green 
1/2 tsp  AJI-NO-MOTO®
1/4 tsp Salt 
1/4 cup Low fat milk
1 tbsp  Bean sprout
2 pcs Button mushroom, blanched and sliced
Some  Parsley

 

Method
  1. Heat oil, saute onion, add in curry powder, chili powder and tomato.
  2. Add in water, long bean, mustard green, AJI-NO-MOTO® and salt, let it boil and turn off the fire.
  3. Add in low fat milk, stir well.
  4. In a bowl, assemble rice vermicelli, tempeh, egg, tofu, bean sprout and button mushroom. 
  5. Pour the curry and garnish with parsley. 
Set Meal
  • Rice vermicelli 
    • 1½ cup Rice vermicelli
  • Protein
    • 1/4 cup Tempeh, pre baked
    • 1 Hard-boiled egg
    • 1/2 pc Tofu, blanched
  • Vegetables Curry
  • Dairy Products
    • 1 cup Peach yoghurt
  • Fruit 
    • 8 pcs Grape, green and purple
Ingredients
1/4 tbsp  Olive oil
1 tbsp Onion, diced
1/2 tbsp  Curry powder 
1/2 tsp Chili powder
1 Tomato, diced
150 ml Water
4 small  Long beans, cut into 2 cm
1 stalk  Mustard green 
1/2 tsp  AJI-NO-MOTO®
1/4 tsp  Salt 
1/4 cup  Low fat milk
1 tbsp Bean sprout
2 pcs  Button mushroom, blanched and sliced
Some  Parsley

 

Method
  1. Heat oil, saute onion, add in curry powder, chili powder and tomato.
  2. Add in water, long bean, mustard green, AJI-NO-MOTO® and salt, let it boil and turn off the fire.
  3. Add in low fat milk, stir well.
  4. In a bowl, assemble rice vermicelli, tempeh, egg, tofu, bean sprout and button mushroom. 
  5. Pour the curry and garnish with parsley. 
Set Meal
  • Rice vermicelli 
    • 1 cup Rice vermicelli
  • Protein
    • 1/4 cup Tempeh, pre baked
    • 1 Hard-boiled egg
    • 1/2 pc Tofu, blanched
  • Vegetables Curry
  • Dairy Products
    • 1 cup Peach yoghurt
  • Fruit 
    • 8 pcs Grape, green and purple
Ingredients
1/4 tbsp Olive oil
1 tbsp  Onion, diced
1/2 tbsp Curry powder 
1/2 tsp Chili powder
1 Tomato, diced
150 ml Water
4 small Long beans, cut into 2 cm
1 stalk Mustard green 
1/2 tsp  AJI-NO-MOTO®
1/4 tsp Salt 
1/4 cup Low fat milk
1 tbsp  Bean sprout
2 pcs Button mushroom, blanched and sliced
Some  Parsley

 

Method
  1. Heat oil, saute onion, add in curry powder, chili powder and tomato.
  2. Add in water, long bean, mustard green, AJI-NO-MOTO® and salt, let it boil and turn off the fire.
  3. Add in low fat milk, stir well.
  4. In a bowl, assemble rice vermicelli, tempeh, egg, tofu, bean sprout and button mushroom. 
  5. Pour the curry and garnish with parsley. 
Set Meal
  • Rice vermicelli 
    • 1½ cup Rice vermicelli
  • Protein
    • 1/4 cup Tempeh, pre baked
    • 1 Hard-boiled egg
    • 1/2 pc Tofu, blanched
  • Vegetables Curry
  • Dairy Products
    • 1 cup Peach yoghurt
  • Fruit 
    • 8 pcs Grape, green and purple
Nutrition Tips
Low Moderate High
Pre & Post Event Workout Meal (3-4 hours before): Easily digestible meal, more vegetables and fluid for rehydration.   Post-workout Meal: Meal rich in protein for muscle recovery as well as fluid rehydrate after training.

 

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