ACTIVE LIFESTYLE Bakso Noodles A plant-based twist on the traditional Indonesian noodle dish 20 mins 2 serving 10.1 g Protein, 3.8 g Fiber, 213.7 kcal Energy Ingredients Method 250 g Plant-based Mince 1. Pre-heat oven to 180°C. Mix plant- 2 bundles whole grain egg noodles based mince with salt and pepper to ½ cup choy sum your personal preference and form 4 tbsp vegetable oil them into balls of about 30 g each. ¼ cup shallot (thinly sliced) 2. Bake the “meat”balls for 15 to 20 2 tsp soy sauce minutes, until they are each cooked through. Salt & pepper (to taste) Chili sauce or sambal (to taste) 3. In a wok over high heat, fry the thinly Coriander for garnishing sliced shallot for 1 to 2 minutes, until crisp and brown. Swiftly remove from heat to avoid charring. Separate PLANT-BASED MINCE the shallots from the oil and set aside. Meanwhile, blanch the choy sum. 4. Bring a pot of water to a boil and cook egg noodles as instructed on the package. Remove from boiling water and rinse in cold water to stop the cooking process. Shake off any excess water and toss the boiled noodles in a large bowl with 2 tablespoons of shallot oil and 2 teaspoons of soy sauce immediately to prevent them from sticking to one another. 5. Portion noodles into two bowls and top with choy sum, “meat”balls, shallot and sambal chili. Garnish with coriander and you’re ready to enjoy the meal! DuPont™ Danisco® | POWER UP RECIPES | Chapter 3 | Page 22 .