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Double Plant-Based Mince & Veggie Stir-Fry
Double Plant-Based Mince & Veggie Stir-Fry

Double Plant-Based Mince & Veggie Stir-Fry

with Udon Noodles & Parsley

Soothing noodles are wrapping up all the flavours of sweet and soy plant-based mince to transform into a vibrant stir-fry. You don’t want to miss the incredible combo of sweet chilli sauce paired with a rich Korean stir-fry sauce - this bowl is going to be a veggie fan-fave for sure.

Tags:
Veggie
Allergens:
Gluten(Wheat)
Soy
Sesame
Gluten
Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total14 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

Carrot

½

Onion

1 packet

udon noodles

(Contains: Gluten(Wheat); )

2 packet

plant-based mince

(Contains: Soy; )

1 packet

Shredded Cabbage Mix

1 packet

Korean Stir-Fry Sauce

(Contains: Soy, Sesame, Gluten, Wheat; May be present: Eggs, Fish, Milk, Almond. )

1 packet

sweet chilli sauce

1 packet

parsley

Not included in your delivery

olive oil

1 tsp

vinegar (white wine or rice wine)

½ tbs

soy sauce

(Contains: Soy, Gluten; )

Nutrition Values

Energy (kJ)3189 kJ
Calories762 kcal
Fat29.1 g
of which saturates3.9 g
Carbohydrate72.5 g
of which sugars24.7 g
Dietary Fibre24.2 g
Protein49.7 g
Sodium2760 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Saucepan
Large Non-Stick Pan

Cooking Steps

1
1

• Boil the kettle. • Thinly slice carrot into sticks. Thinly slice onion (see ingredients).

2
2

• Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes. • Drain, rinse and set aside.

3
3

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook plant-based mince and carrot, breaking up mince with a spoon, until just browned, 4-6 minutes (cook in batches if your pan is getting crowded). • Add shredded cabbage mix and stir until just wilted, 1-2 minutes. • Remove pan from heat, then stir through Korean stir-fry sauce, sweet chilli sauce, the vinegar, soy sauce and a splash of water. • Add cooked noodles and stir to combine.

4
4

• Divide sweet-chilli veggie mince and udon noodle stir-fry between bowls. • Tear over parsley to garnish. Enjoy!

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