Beanit® Thai-seasoned potato noodle soup

Ingredients:

• 1,000 KG Mestari potato noodles
• 0,500 KG Beanit fava bean crumble
• 0,200 KG wok vegetables, sliced into strips
• 0,100 KG onion, finely chopped
• 0,030 KG garlic, finely chopped
• 0,020 KG ginger, finely chopped
• 0,010 KG oil
• 0,500 KG coconut cream
• 2,000 KG water
• 0,030 KG vegetable stock powder
• 0,050 KG red curry paste
• 0,010 KG fish sauce or 0,005 KG salt
• 0,010 KG coriander, fresh, finely chopped

Instructions and image: Beanit

Preparation:

In a wok or pot: Sauté the onions, garlic and ginger and the stir-fry vegetables. Add water and vegetable stock powder as well as coconut cream and curry paste, bring to a boil for a few minutes. Add the potato noodles and Beanit crumble. Cook for about 10 minutes. Add fish sauce or salt. Check the seasoning and serve.

In a GN tray: The noodles take up a lot of space when frozen, but they compact during cooking. The noodles can be thawed for a short time before cooking so they fit the tray better. Measure all solid ingredients into a 1/1 65 GN tray. Mix the spices into the water in a bowl and pour into the tray together with the coconut cream. Steam-cook in a combi oven at 100% / 100C for about 40 minutes with the lid on.