• 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. Trim and roughly chop pea pods. 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, pea pods 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!