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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Sweet Chilli Sauce
200 g
Plant-Based Mince
(Contains: Soy; )
1 packet
Korean Stir-Fry Sauce
(Contains: Soy, Wheat, Gluten, Sesame; May be present: Cashew, Almond, Eggs, Fish, Milk)
1
Red Onion
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
1
Carrot
1 packet
Broccoli Florets
1
Spring Onion
Not included in your delivery
1 drizzle
olive oil
1 tsp
vinegar (white wine or rice wine)
2 tsp
soy sauce
(Contains: Soy; May be present: Gluten)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice carrot into sticks. • Thinly slice onion (see ingredients) and spring onion.
• 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 high heat with a drizzle of olive oil. • Cook broccoli florets, carrot and onion, until slightly tender, 4-6 minutes. • Plant-based mince. breaking up mince with a spoon, until just browned, 3-4 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 plant-based mince and veggie stir-fry noodles between bowls. • Garnish with spring onion to serve. Enjoy!
