Sweet and Sticky Veggie Mince Noodles
with Mangetout and Pak Choi
This Sweet and Sticky Plant-Based Burger Mince Noodles is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Pak Choi
2 unit(s)
Garlic Clove
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
2 unit(s)
Unconventional Plant-Based Burgers
(Contains Soya May contain Cereals containing gluten)
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
80 grams
Mangetout
64 grams
Hoisin Sauce
(Contains Soya)
50 grams
Teriyaki Sauce
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Trim the pak choi, then separate the leaves.
c) Peel and grate the garlic (or use a garlic press).
a) Pour the boiled water into a large saucepan on medium heat with 1/2 tsp salt and bring to a boil.
b) Add the noodles and pak choi to the water. Cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together.
a) Meanwhile, heat a drizzle of oil in large frying pan on medium-high heat.
b) Once hot, add the plant-based burgers to the pan.
c) Use a spoon to mash into a mince-like texture as it cooks. Cook until browned, 5-6 mins. Season with salt and pepper. IMPORTANT: Ensure they're piping hot throughout.
a) Add the Thai style spice blend (add less if you'd prefer things milder), garlic and mangetout to the mince. Stir-fry for 30 secs.
b) Pour in the hoisin, teriyaki, soy and water for the sauce (see pantry for amount) and bring to a boil.
c) Reduce the heat slightly, then simmer until the sauce has thickened, 2-3 mins.
a) Once the sauce has thickened, toss the cooked noodles into the plant-based burger mixture until well combined.
b) Taste and season with salt and pepper if needed.
c) Add a splash of water if it's a little dry.
a) Share your sticky veggie mince noodles between your bowls.
Enjoy!
