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Soybean noodles with spicy paprika cream sauce

Soybean noodles with spicy paprika cream sauce

Preparation time:
35 min
Difficulty level:

Nutritional values:

61 g
64 g
37 g


Bell pepper (red, fresh)Bell pepper (red, fresh)1 (150 g)
Olive oilOlive oil ½ Teaspoon
Almond pasteAlmond paste 2 Teaspoon
Onion (fresh)Onion (fresh)¼ (25 g)
Garlic (fresh)Garlic (fresh)2 (6 g)
Salt, table salt, sea saltSalt, table salt, sea salt 2 Knife tip(s)
Soy noodles, vegan noodles (raw)Soy noodles, vegan noodles (raw) 100 g
Tomato paste (double concentrated)Tomato paste (double concentrated) 1 Teaspoon
Chili flakesChili flakes 1 Knife tip(s)
Soy milk (unsweetened)Soy milk (unsweetened) 60 ml
Yeast flakesYeast flakes 2 Teaspoon


Step 1:
Preheat oven to 220°C top-bottom heat and line a baking tray with baking paper.
Step 2:
Peel and roughly halve the onion and garlic. Wash, seed and quarter the peppers. Now put all the vegetables on the baking tray lined with baking paper and spread well. Drizzle with olive oil and roast in the oven on the middle shelf for about 20 minutes.
Step 3:
In the meantime, cook the soy bean noodles in boiling salted water for about 3-4 minutes (please note the preparation time on the package - may vary) and then drain.
Step 4:
For the bell pepper sauce, put the roasted vegetables together with the soy milk, white almond paste, tomato paste, yeast flakes, salt and chili flakes in a high-powered blender (a good blender can also be used if necessary) and puree until creamy.
Step 5:
Now heat the pureed sauce in a small saucepan, bring to the boil briefly and, if necessary, season with salt or chili flakes. Now add the cooked pasta to the sauce and mix well together and arrange in a deep plate. Enjoy.

Macronutrient distribution:

The recipe Soybean noodles with spicy paprika cream sauce is composed of the following macronutrients.

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Kitchen utensils needed:

Baking paper
Baking paper
Baking tray
Baking tray
Hand mixer
Hand mixer
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