with Plum Sauce & Parsley
Soothing noodles are wrapping up all the flavours of sweet and soy plant-based mince to transform into a vibrant stir-fry. You don’t want to miss the sweetened notes of plum sauce beside a rich stir-fry sauce - this bowl is going to be a veggie fan-fav for sure.
Allergens
Tags
Olive oil
Carrot
1
Onion
0.5
Udon noodles
1 packet
Plant-based mince
2 packet
Sweet Soy Seasoning
1 sachet
Shredded Cabbage Mix
1 bag
Asian Stir-Fry Mix
1 packet
Plum Sauce
0.5 packet
Vinegar
1 tsp
Soy sauce
2 tsp
Parsley
0.5 bag
• 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 until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • 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, carrot and sweet soy seasoning in batches, breaking up mince with a spoon, until just browned, 4-6 minutes. Return all mince and carrot to the pan. • Add shredded cabbage mix and stir until just wilted, 1-2 minutes. • Remove pan from heat, then stir through Asian-stir fry sauce, plum sauce (see ingredients), the vinegar, soy sauce and a splash of water. • Add cooked noodles and stir to combine.
• Divide sweet-soy veggie mince and udon noodle stir-fry between bowls. • Tear over parsley to garnish. Enjoy!
3633
kJ
Energy (kJ)
30.4
g
Fat
3.6
g
of which saturates
85.2
g
Carbohydrate
32.5
g
of which sugars
53
g
Protein
3581
mg
Sodium
