Indonesian Style Spiced Honey Meat-Free Mince Noodles
with Carrot and Young Pea Pods
- Barley
- Cereals containing gluten
- Soya
- Wheat
- Egg
- Sesame
- Celery
- Oats
- Rye
- Wheat
- Cereals containing gluten
- Mustard
- May contain traces of allergens
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
On the table in less than 25 minutes, these Indonesian Style Spiced Honey Meat-Free Mince Noodles are quick but still full of flavour. A blend of coriander, cumin and fennel seeds gives a heady fragrance to our Indonesian style spice mix, with warming heat from turmeric, cloves, cinnamon and black pepper.
Ingredients
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
1 unit(s)
Lime
150 grams
Vegan Mince
(Contains: Celery, Oats, Rye, Wheat, Cereals containing gluten, Mustard, May contain traces of allergens, Barley, Cereals containing gluten, Soya)
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
80 grams
Young Pea Pods
1 sachet(s)
Indonesian Style Spice Mix
40 grams
Ketjap Manis
(Contains: Soya)
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
15 grams
Honey
5 grams
Roasted White Sesame Seeds
(Contains: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts, May contain traces of allergens, Sesame)
Not included in your delivery
50 milliliter(s)
Water
Utensils
Instructions
a) Boil a full kettle for the noodles.
b) Meanwhile, trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.
c) Peel and grate the garlic (or use a garlic press). Cut the lime into wedges.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the meat-free mince to the pan and stir-fry, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Ensure it's piping hot throughout.
a) Meanwhile, pour the boiled water into a medium saucepan with ½ tsp salt and bring to a boil. Add the noodles and cook until tender, 4 mins.
b) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Add the pea pods, Indonesian style spice mix and garlic to the beef. Stir-fry until fragrant, 1-2 mins.
b) Add the ketjap manis, soy sauce, honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
c) Stir to combine, bring to the boil and simmer until thickened slightly, 2-3 mins.
a) Add the cooked noodles to the pan and toss to coat in the sauce.
b) Simmer until piping hot, 1-2 mins. Remove from the heat.
c) Squeeze in half the lime juice. Taste and season with salt, pepper and more lime juice if needed.
a) Share the meat-free mince noodles between your bowls.
b) Sprinkle over the sesame seeds.
c) Serve with any remaining lime wedges for squeezing over.
