Sweet-Chilli Double Veggie Mince & Udon Noodle Stir-Fry
with Plum Sauce & Parsley
- Soy
- Wheat
- Gluten
- Sesame
- Cashew
- Almond
- Eggs
- Fish
- Milk
- May contain traces of allergens
Ingredients
1 packet
Sweet Chilli Sauce
400 g
Plant-Based Mince
(Contains: Soy; )
1 packet
Korean Stir-Fry Sauce
(Contains: Soy, Wheat, Gluten, Sesame, Cashew, Almond, Eggs, Fish, Milk, May contain traces of allergens; )
1 packet
Parsley
1
Red Onion
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
1
Carrot
1 packet
Shredded Cabbage Mix
Nutrition Values
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 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!
