• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook udon noodles over medium-high heat until tender, 1-2 minutes.
• In the last minute of cook time, gently stir noodles with a fork to separate.
• Drain, rinse and set aside.

• Meanwhile, thinly slice carrot into sticks. Finely chop garlic.
• In a medium bowl, combine veggie mince, sweet soy seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes.

TIP: Cooking the meat in batches over high heat helps it stay tender.

• Wipe out frying pan and return to high heat with a drizzle of olive oil. Cook trimmed green beans, sliced mushrooms and carrot, tossing, until tender, 4-5 minutes.
• Reduce heat to medium and add garlic and cook, until fragrant, 1 minute.
• Stir in cooked noodles, veggie mince, umami paste, sweet chilli sauce, the soy sauce and boiling water (1/3 cup for 2 people / 2/3 cup for 4 people), until combined, 1 minute. Season to taste.

• Divide umami plant-based mince udon noodle stir-fry between bowls. 
• Sprinkle over sesame seeds to serve. Enjoy!