Korean BBQ Veggie Udon Noodles
with Meat-Free Balls and Crispy Onions
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
220 grams
Udon Noodles
(Contains Cereals containing gluten)
50 grams
Gochujang Paste
(Contains Soya)
48 grams
BBQ Sauce
120 grams
Coleslaw Mix
80 grams
Sliced Mushrooms
2 unit(s)
Unconventional Plant-Based Burgers
(Contains Soya May contain Cereals containing gluten)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
50 milliliter(s)
Water
1 tbsp
Honey
Nutritional information
Instructions
a) Break up the plant-based burgers into a large bowl.
b) Season with salt and pepper.
c) Using your hands, roll into small balls, 5 per person.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, fry the balls until browned all over, 5-6 mins. IMPORTANT: Ensure they're piping hot throughout.
c) Once browned, transfer to a plate lined with kitchen paper.
check timings
a) Pop the now empty pan back on high heat with a drizzle more oil if needed.
b) Add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
a) Next, add the coleslaw mix and stir-fry until starting to soften, 1-2 mins.
b) Add the udon noodles to the pan. Toss together then add the plant based balls back into the pan.
a) Stir in the gochujang paste, BBQ sauce, water and honey (see pantry for both amounts), making sure everything is nicely coated in the sauce.
b) Cook until piping hot, 1-2 mins.
a) Share the noodles out between your serving bowls.
b) Sprinkle over the sesame seeds to finsh.
Enjoy!
