Easy Plant-Based Mince & Udon Noodle Stir-Fry
with Carrot & Shredded Cabbage
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 sachet
Coriander
1
Red Onion
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Green beans
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).
• Trim green beans, then cut into thirds.
• 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, onion and green beans, 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 udon noodle stir-fry between bowls.
• Garnish with torn coriander to serve. Enjoy!
