Double Plant-Based Chick’n Udon ‘Noodle’ Stir-Fry

• Meanwhile, thinly slice carrot and zucchini into half-moons. • In a small bowl, combine kecap manis, sweet chilli sauce, the soy sauce, the white wine vinegar and a pinch of chilli flakes (if using). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and zucchini, tossing, until tender, 4-5 minutes. • Add garlic paste and cook, until fragrant, 1 minute. Transfer to a bowl. Season.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based chicken strips, tossing, in batches, until browned, 4-5 minutes. • Add cooked noodles and veggies to pan. Add baby spinach leaves and sauce mixture and toss until combined, 1 minute. Season with pepper.