25 min · 1 serving · @Harsh Katkade Fitness
High-Protein Konjac Noodles with Paneer
Low-calorie konjac noodles tossed with a paneer and soya crumble, sautéed red cabbage and carrot in a tangy peanut, Schezwan and soy sauce.
Nutrition per serving
- 430 kcal
- 35 g protein
- 28 g carbs
- 22 g fat
Ingredients
- 200 g konjac noodles
- 100 g low-fat paneer
- 30 g dry soya chunks, soaked and squeezed
- 50 g red cabbage, shredded
- 50 g carrot, cut into thin strips
- 5 ml olive oil
- 10 ml honey
- 15 g peanut butter
- 10 ml red chilli sauce
- 10 g Schezwan chutney
- 10 ml soy sauce
- Juice of ½ lemon
- Salt, black pepper and chilli flakes, to taste
Steps
- Heat the olive oil in a pan and sauté the red cabbage and carrot for 3–4 minutes, then set aside.
- Whisk the honey, peanut butter, red chilli sauce, Schezwan chutney, soy sauce, lemon juice and seasonings into a sauce.
- Pulse the paneer with the soaked soya chunks into a coarse crumble and cook it in a non-stick pan for 4–5 minutes with a little salt, pepper and chilli flakes.
- Soak the konjac noodles in water for 2–3 minutes, rinse well and drain completely.
- Toss the noodles with the vegetables, protein crumble and sauce until coated, then serve.
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