This is a sort of wilted down stir fry - it still keeps its vibrancy and freshness but the kaleand edamame are smothered in tasty numbers like garlic, ginger and chilli. We'll separately sachet a tangy soy/vinegar/sesame dressing and the coconut/shallot sprinkle for finishing the dish.
Kale, edamame, garlic, ginger, chilli, coconut flakes, fried shallots, sesame seeds, rice bran oil,, ginger, honey, gluten free soy sauce, rice wine vinegar, sesame oil (SOY, SESAME)
CONTAINS:
Sesame, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
SMALL | |
| ENERGY | 3726.5kj |
| PROTEIN | 32.3g |
| FAT TOTAL | 61.6g |
| - SATURATED | 19.7g |
| CARBS | 45.3g |
| - SUGARS | 23.6g |
| SODIUM | 1359.7mg |
Small:
Serves 1 as a main, 2 as a side
Any Asian dish or tossed through soba noodles.
Frozen product. Once defrosted, reheat and consume within 48 hours.
Microwave - Peel back the film and remove the coconut mix and sauce. Lay the film back over the tray and microwave for 4 minutes (2 minutes from defrosted). Add the sauce, mix through the greens and microwave for a further 2 minutes. Scatter with toasted coconut and shallots and serve.
Wok - Defrost fully, remove the sachets and toss in a wok for a few minutes till piping hot. Add the sauce and the toasted coconut/shallot mixture and serve.
