Preparation

Which portion should I choose?

Our meals are available in three sizes: 350 g, 450 g, and 600 g.

To help you find the right combination, here are a few examples:

• Normal appetite → 1 × 450 g
• Small appetite → 1 × 350 g
• 2 children → 1 × 600 g to share
• Exercise or busy day → 1 × 600 g

👉 For a family of four, combining 1 x 450 + 1 x 350 + 1 x 600 to share, expect to pay about CHF 14.50 per person. No cooking required!

Give it a try and see what works best for you.

Nutritional Profile – Vegan Teriyaki Strips, Sautéed Vegetables, and Chinese Noodles – 💪🩵🌱

🌱 Vegan ground meat (soy protein) — 100g

The soy protein strips are the protein-rich centerpiece of this dish. They rival chicken directly while being 100% plant-based. Soy protein is considered a “complete” protein—it contains all nine essential amino acids, which is exceptional in the plant kingdom and fully justifies the label 💪. Additionally, this product is fortified with iron and vitamin B12, two critical nutrients in a vegan diet, making it a nutritionally sound substitute rather than a mere “texture replacement.” However, soy protein has a slightly lower digestibility score than animal protein; this remains marginal within the context of a varied diet.

🍜 Wheat noodles — 80g (dry)

Wheat noodles provide the dish’s primary source of energy, delivering 56.4g of complex carbohydrates and 4.1g of fiber per 80g dry weight—accounting for the bulk of the carbohydrates in the serving. They also contribute 10g of plant-based protein, which adds to the protein from the chicken, bringing the total to 49g per serving. Furthermore, their soft texture absorbs the teriyaki sauce, creating a cohesive and satisfying taste experience. However, their glycemic index is moderated by the high protein content of the dish as a whole.

🫑 Bell pepper — 100g

Bell peppers are the main vegetable in this dish, providing 32 calories and 2 grams of fiber per 100 grams. They are notably one of the richest sources of vitamin C among common vegetables—red bell peppers contain more vitamin C than oranges on a weight-for-weight basis. In addition, their carotenoids (beta-carotene, lutein) contribute to the dish’s antioxidant profile. Quick stir-frying in a wok preserves these micronutrients, which are sensitive to prolonged heat.

🍶 Mirin — 30g

Mirin is the traditional sweetener used in teriyaki sauce: it provides 13 grams of carbohydrates and a distinctive sweetness that balances the umami flavor of the soy sauce. Its residual alcohol evaporates completely during cooking, leaving only the sweet, fruity notes and the slightly syrupy texture that glazes the chicken. That’s why it can be enjoyed without reservation, even by those who avoid alcohol.

🧅 Red onion — 30g

Red onions add aromatic depth, a hint of sweetness, and 0.54 grams of prebiotic fiber per 30 grams. In addition, their anthocyanins—the pigments responsible for their purplish color—contribute to the dish’s antioxidant profile. Quick-cooking them in a wok preserves their firm texture and gives them a milder flavor than when raw.

🫙 Soy sauce — 10g

Soy sauce is the dish’s umami enhancer, adding depth and aromatic complexity for just 5.6 calories. However, it is the dish’s main source of salt (1.4 g per 10 g), which should be taken into account when calculating total sodium intake. That is why the recipe specifically uses low-sodium soy sauce, a sensible choice for controlling salt intake.

Product description: A dish that is extremely high in protein (49 g per serving) and very low in fat (3 g)—ideal for a post-workout meal or a protein-rich lunch without excess fat.