Savoury Vegan Mince Noodle Salad

Nutrition per serve

Ingredients

• 1pcs pak choy
• 1pcs carrot
• 40g peanut butter
• 10g Chinese barbecue seasoning
• 250g plant-based mince
• 150g vermicelli noodles
• 70g stir-fry sauce
• 1bunch coriander
• 5ml soy sauce
• 5ml white vinegar
• 10ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Thinly slice the pak choy. Shred the carrot using a julienne peeler or cut into thin matchsticks.
2. Step 2 — Make peanut dressing
   Combine the peanut butter, half the Chinese barbecue seasoning, 1½ tbs water, 1 tsp soy sauce and 1 tsp white vinegar in a bowl.
3. Step 3 — Brown plant-based mince
   Heat 2 tsp oil in a medium frypan over medium-high heat. Cook the plant-based mince, breaking up the lumps with a spoon, for 5-6 mins until browned.
4. Step 4 — Cook noodles
   While the mince is browning, 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.
5. Step 5 — Finish mince
   Add the stir-fry sauce and remaining Chinese barbecue seasoning to the mince and cook, stirring, for 1-2 mins until slightly reduced. Remove from the heat and season with pepper.
6. Step 6 — Get ready to serve
   Coarsely chop the coriander leaves, discarding the stems. Divide the noodles, pak choy, carrot and mince among bowls. Drizzle with the peanut dressing and scatter with the coriander to serve.

Allergens

Soy, Peanut, Gluten, Sulphites, Wheat, Sesame