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; )
Korean Stir-Fry Sauce
(Contains: Soy, Wheat, Gluten, Sesame; May be present: Cashew, Almond, Eggs, Fish, Milk)
1 packet
Parsley
1
Red Onion
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
1
Carrot
1 packet
Shredded Cabbage Mix
Nutrition Values
Utensils
Cooking Steps
• 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, carrot and onion, breaking up mince with a spoon, until just browned, 4-6 minutes. • 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 plant-based mince and veggie stir-fry noodles between bowls. • Garnish with torn parsley to serve. Enjoy!
