Easy Plant-Based Mince & Udon Noodle Stir-Fry

Name: Easy Plant-Based Mince & Udon Noodle Stir-Fry with Carrot & Shredded Cabbage
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Sweet Chilli Sauce; 200 g Plant-Based Mince; Korean Stir-Fry Sauce; 1 sachet Coriander; 1 Red Onion; 1 packet Udon Noodles; 1 Carrot; 1 packet Shredded Cabbage Mix; Green beans; 1 drizzle olive oil; 1 tsp vinegar (white wine or rice wine); 2 tsp soy sauce

with Carrot & Shredded Cabbage

Get up to $175 off

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.

Tags:

Plant Based

Allergens:

Soy

•Wheat

•Gluten

•Sesame

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

Total15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Sweet Chilli Sauce

200 g

Plant-Based Mince

Korean Stir-Fry Sauce

1 sachet

Coriander

Red Onion

1 packet

Udon Noodles

Carrot

1 packet

Shredded Cabbage Mix

Green beans

Not included in your delivery

1 drizzle

olive oil

1 tsp

vinegar (white wine or rice wine)

2 tsp

soy sauce

Nutrition Values

Calories560 kcal

Energy (kJ)2340 kJ

Fat19.8 g

of which saturates3.2 g

Carbohydrate63.8 g

of which sugars23.5 g

Dietary Fibre16.8 g

Protein29.9 g

Sodium2130 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

•Large Non-Stick Pan

•Medium Saucepan

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.