Japanese Plant-Based Mince Stir-Fry

Nutrition per serve

Ingredients

• 1pcs ginger
• 1clove garlic
• 1pcs carrot
• 1pcs spring onion
• 200g cabbage
• 80g radish
• 20ml mirin
• 10ml sesame oil
• 250g plant-based mince
• 150g vermicelli noodles
• 2g chilli flakes
• 10g toasted sesame seeds
• 15ml soy sauce
• 10ml white vinegar
• 5ml sugar
• 10ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Peel and finely grate the ginger (remove soft ginger skin easily - simply scrape with a teaspoon and lift off). Crush or finely chop the garlic. Halve the carrot lengthwise and thinly slice. Thinly slice the spring onion, cabbage and radish. Bring a medium saucepan of water to the boil for the noodles.
2. Step 2 — Make dressing
   Put the mirin, half the sesame oil, 2 tsp soy sauce, 2 tsp white vinegar and 1 tsp sugar in a large bowl and whisk until the sugar is dissolved.
3. Step 3 — Brown plant-based mince
   Heat the remaining sesame oil and 2 tsp oil in a large deep frypan over medium-high heat. Cook the plant-based mince, breaking up the lumps with a spoon, for 5-6 mins until well browned.
4. Step 4 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking. Drain.
5. Step 5 — Stir-fry vegetables
   Add the ginger, garlic, carrot, half the spring onion, half the cabbage and a pinch of chilli flakes* to the mince (add chilli to suit your heat preference, or omit it when cooking and serve it at the table). Stir-fry for 4-5 mins until the vegetables are almost tender.
6. Step 6 — Get ready to serve
   Add the noodles, 2 tbs water and 2 tsp soy sauce to the stir-fry and cook, stirring, for 1 min. Remove from the heat. Add the radish, remaining cabbage and half the sesame seeds to the dressing and toss to combine. Divide the noodle stir-fry and salad among bowls. Scatter with the remaining sesame seeds and remaining spring onion to serve.

Allergens

Soy, Gluten, Wheat, Sesame