with Mushrooms and Pea Pods
Ready in just 15 minutes, this One Pan Sesame-Ginger Miso Meat-Free Mince Udon hits the spot. A staple in Japanese cuisine, miso is made from fermented soy bean paste and is typical of giving the umami flavour that tastebuds love.
Allergens
Utensils
Tags
Vegan Mince
150 grams
Sliced Mushrooms
120 grams
Indonesian Style Spice Mix
1 sachet(s)
Ginger Puree
15 grams
Young Pea Pods
80 grams
Miso Paste
15 grams
Ketjap Manis
20 grams
Soy Sauce
10 milliliter(s)
Udon Noodles
220 grams
Roasted White Sesame Seeds
5 grams
Honey
1 tbsp
Water
2 tbsp
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, add the plant-based burgers to the pan and use a spoon to mash into a mince-like texture as it cooks.
- Add the mushrooms and fry, 5-6 mins.
- Season with salt and pepper. IMPORTANT: Ensure it's piping hot throughout.
- Next, reduce the heat to medium. Add the Indonesian style spice mix, ginger puree and young pea pods. Stir-fry, 1 min.
- Stir in the miso, ketjap, soy, honey and water (see pantry for both amounts).
- Next, add the udon noodles. Toss to coat, using a fork to gently separate them. Simmer, 1-2 mins.
- Add a splash of water if it's a little dry.
- Taste and season with salt and pepper if needed. Remove from the heat.
- Share your noodles between your serving bowls.
- Sprinkle over the sesame seeds to finish.
1420
kJ
Energy (kJ)
339
kcal
Energy (kcal)
5.2
g
Fat
0.7
g
of which saturates
48.5
g
Carbohydrate
14.7
g
of which sugars
9.5
g
Dietary Fibre
22.1
g
Protein
3.41
g
Salt
