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.
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
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
olive oil
1 tsp
vinegar (white wine or rice wine)
½ tbs
soy sauce
(Contains: Soy, Gluten; )
• 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.
• Divide sweet-chilli veggie mince and udon noodle stir-fry between bowls. • Tear over parsley to garnish. Enjoy!