Thai Inspired Veggie Mince and Noodle Stir-Fry
with Carrot Ribbons and Sugar Snaps
This Thai Inspired Veggie Mince and Noodle Stir-Fry 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
80 grams
Sugar Snap Peas
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
2 unit(s)
Unconventional Plant-Based Burgers
(Contains Soya May contain Cereals containing gluten)
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
50 grams
Red Thai Style Paste
50 grams
Ketjap Manis
(Contains Soya)
Not included in your delivery
½ tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Slice the sugar snap peas in half lengthways.
b) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
c) Peel and grate the garlic (or use a garlic press).
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) While the veggie mince browns, bring a large saucepan of water to the boil with 1/2 tsp salt.
b) When boiling, add the noodles to the water and bring back to the boil. Cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Once the veggie mince has browned, add the sugar snaps, red Thai style paste and garlic to the pan.
b) Stir-fry until fragrant, 1 min.
a) Add the ketjap manis, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir to combine and bring to the boil.
b) Add the cooked noodles and carrot ribbons. Toss to coat, adding a splash of water to loosen if needed. Remove from the heat.
c) Taste and season with salt and pepper if needed.
a) When ready, share the veggie mince noodle stir-fry between your bowls.
Enjoy!
