Double Plant-Based Mince & Veggie Stir-Fry

Name: Double Plant-Based Mince & Veggie Stir-Fry with Udon Noodles & Parsley
Total time: 14m
Yield: 2
Ingredients: olive oil; 1 Carrot; ½ Onion; 1 packet udon noodles; 2 packet plant-based mince; 1 packet Shredded Cabbage Mix; 1 packet Korean Stir-Fry Sauce; 1 packet sweet chilli sauce; 1 tsp vinegar (white wine or rice wine); ½ tbs soy sauce; 1 packet parsley

with Udon Noodles & Parsley

Recipe Development TeamUpdated on January 21, 2026

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Calories

762 kcal

Protein

49.7g protein

Difficulty

Easy

Veggie

Allergens:

Gluten(Wheat)
Soy
Sesame
Gluten
Wheat
May contain traces of allergens
Eggs
Fish
Milk
Almond

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Carrot

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: Sesame, Gluten, Soy, Wheat, May contain traces of allergens, 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: Gluten, Soy; )

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

PDF

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

• 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.

• 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.