Spicy Plant-Based Mince and Noodles

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 2clov garlic
• 1pcs ginger
• 1bunch coriander
• 1pcs red onion
• 1pcs carrot
• 1pcs capsicum
• 20g sambal oelek
• 250g plant-based mince
• 150g vermicelli noodles
• 15ml boiling water
• 10ml white vinegar
• 3ml + pinch of sugar
• 15ml soy sauce
• 15ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Peel the cucumber into ribbons with a vegetable peeler. Crush or finely chop the garlic. Peel and finely grate the ginger. Pick the coriander leaves and finely chop the stems. Thinly slice the onion. Halve the carrot lengthwise and thinly slice. Thinly slice the capsicum.
2. Step 2 — Make pickle and sauce
   Stir 1 tbs boiling water, 2 tsp white vinegar and ½ tsp sugar in a heatproof bowl until sugar dissolves. Add cucumber and toss to coat. Set aside to pickle, tossing occasionally, until needed. Combine the sambal oelek (reduce for less of a chilli-kick), half the garlic, half the ginger, 1 tbs soy sauce, 1 tbs water and a pinch of sugar in a separate bowl.
3. Step 3 — Cook plant-based mince
   Bring a medium saucepan of water to the boil for the noodles. Heat 2 tsp oil in a large deep frypan over medium-high heat. Cook the plant-based mince, coriander stems, remaining garlic and remaining ginger, breaking up the lumps with a spoon, for 5-6 mins until browned. Remove from the pan.
4. Step 4 — Stir-fry vegetables
   Heat 2 tsp oil in the same pan over high heat. Stir-fry the onion and carrot for 5 mins or until softened. Add the capsicum and stir-fry for 3 mins or until the vegetables are just tender.
5. Step 5 — 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.
6. Step 6 — Get ready to serve
   Add the mince, noodles, sambal oelek sauce mixture and half the coriander leaves to the vegetables. Reduce the heat to medium-high and cook, stirring, for 1-2 mins until combined. Drain the cucumber, discarding the liquid. Divide the stir-fry among bowls. Serve with the cucumber pickle and remaining coriander.

Allergens

Soy, Sulphites