with Green Beans
Super speedy, these Easy Peasy Gochujang Meat-Free Mince Noodles take only 15 minutes to make. The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice, giving a sweet-spicy flavour to the noodles.
Allergens
Utensils
Tags
Green Beans
80 grams
Vegan Mince
150 grams
Egg Noodle Nest
125 grams
Coleslaw Mix
120 grams
Gochujang Paste
30 grams
Ketjap Manis
40 grams
Soy Sauce
20 milliliter(s)
- Boil a full kettle.
- Trim the green beans. Cut into thirds.
- Heat a drizzle of oil in a large frying pan on medium-high heat.
- Once hot, add the meat-free mince to the pan and stir-fry, 5-6 mins.
- Break up the mince as it cooks. Season with salt and pepper. IMPORTANT: Ensure it's piping hot throughout.
- Pour the boiled water into a saucepan with ½ tsp salt on high heat.
- Boil the noodles, 4 mins.
- Once cooked, drain and run under cold water.
- Meanwhile, open the remaining sachets.
- Once browned, add the coleslaw mix to the meat-free mince. Stir-fry, 1-2 mins.
- Stir in the gochujang, ketjap manis, soy and a splash of water.
- Bring to the boil. Simmer, 1-2 mins.
- Add the cooked noodles and toss to coat.
- Share the noodles between your bowls.
1799
kJ
Energy (kJ)
430
kcal
Energy (kcal)
3.6
g
Fat
0.8
g
of which saturates
71.3
g
Carbohydrate
20.3
g
of which sugars
11.3
g
Dietary Fibre
23.9
g
Protein
5.05
g
Salt
