Thai Inspired Veggie Mince and Noodle Stir-Fry
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Thai Inspired Veggie Mince and Noodle Stir-Fry

Thai Inspired Veggie Mince and Noodle Stir-Fry

with Carrot Ribbons and Sugar Snaps

This Thai Inspired Veggie Mince and Noodle Stir-Fry is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
•Calorie Smart
•Veggie
Allergens:
Soya
•Egg
•Cereals containing gluten

The quantities provided above are averages only.

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.

Preparation Time20 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Sugar Snap Peas

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

2 unit(s)

Unconventional Plant-Based Burgers

(Contains Soya May contain Cereals containing gluten)

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

50 grams

Red Thai Style Paste

50 grams

Ketjap Manis

(Contains Soya)

Not included in your delivery

½ tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2498 kJ
Energy (kcal)597 kcal
Fat18.2 g
of which saturates6.1 g
Carbohydrate80.8 g
of which sugars23.4 g
Dietary Fiber8.9 g
Protein25.1 g
Salt4.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Peeler
•Pan
•Sieve
•Large Saucepan

Instructions

Get Prepped
1

a) Slice the sugar snap peas in half lengthways.

b) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

c) Peel and grate the garlic (or use a garlic press).

Cook the Veggie Mince
2

a) Meanwhile, heat a drizzle of oil in large frying pan on medium-high heat.

b) Once hot, add the plant-based burgers to the pan.

c) Use a spoon to mash into a mince-like texture as it cooks. Cook until browned, 5-6 mins. Season with salt and pepper. IMPORTANT: Ensure they're piping hot throughout.

Bring on the Noodles
3

a) While the veggie mince browns, bring a large saucepan of water to the boil with 1/2 tsp salt.

b) When boiling, add the noodles to the water and bring back to the boil. Cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Build the Flavour
4

a) Once the veggie mince has browned, add the sugar snaps, red Thai style paste and garlic to the pan. 

b) Stir-fry until fragrant, 1 min.

Combine and Stir
5

a) Add the ketjap manis, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir to combine and bring to the boil.

b) Add the cooked noodles and carrot ribbons. Toss to coat, adding a splash of water to loosen if needed. Remove from the heat. 

c) Taste and season with salt and pepper if needed.

Serve
6

a) When ready, share the veggie mince noodle stir-fry between your bowls.

Enjoy!

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