Vegetarian Mee Curry Set
40 minutes
1 Serving
Suitable for vegetarians/plant-based diet practitioner
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- 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 Value in 1 Serving
Calories
590.4 kcal
Carbohydrate
65.7 g
Fat
19 g
Protein
39.2 g
- 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
Nutrition Value in 1 Serving
Calories
682.6 kcal
Carbohydrate
85.8 g
Fat
19.2 g
Protein
42.2 g
- 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 Value in 1 Serving
Calories
897.3 kcal
Carbohydrate
107.8 g
Fat
26.7 g
Protein
56.5 g
Vegetables Curry
| 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 |
- Heat oil, saute onion, add in curry powder, chili powder and tomato.
- Add in water, long bean, mustard green, AJI-NO-MOTO® and salt, let it boil and turn off the fire.
- Add in low fat milk, stir well.
- In a bowl, assemble rice vermicelli, tempeh, egg, tofu, bean sprout and button mushroom.
- Pour the curry and garnish with parsley.
Vegetables Curry
| 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 |
- Heat oil, saute onion, add in curry powder, chili powder and tomato.
- Add in water, long bean, mustard green, AJI-NO-MOTO® and salt, let it boil and turn off the fire.
- Add in low fat milk, stir well.
- In a bowl, assemble rice vermicelli, tempeh, egg, tofu, bean sprout and button mushroom.
- Pour the curry and garnish with parsley.
Vegetables Curry
| 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 |
- Heat oil, saute onion, add in curry powder, chili powder and tomato.
- Add in water, long bean, mustard green, AJI-NO-MOTO® and salt, let it boil and turn off the fire.
- Add in low fat milk, stir well.
- In a bowl, assemble rice vermicelli, tempeh, egg, tofu, bean sprout and button mushroom.
- Pour the curry and garnish with parsley.
AJI-NO-MOTO® Recipes
