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Quick Double Plant Based Chick’n Noodle Stir-Fry

Quick Double Plant Based Chick’n Noodle Stir-Fry

Quick Double Plant Based Chick’n Noodle Stir-Fry

with Asian Mushroom Sauce & Veggies

3.9

(197)

Get up to $230 off

Meatless Monday is sorted when you whip up these perfectly crumbed chicken tenders and when you drizzle the sweet chilli sauce on top, you know that this one is a hit! With fine, angel-like vermicelli noodles in a PB Asian mushroom sauce stir-fry, this Plant-Based Asian number is one for the books!

Tags:

Plant Based

•Climate Superstar

Allergens:

Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

carrot

1

capsicum

1 packet

vermicelli noodles

2 packet

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 bag

baby spinach leaves

1 packet

sweet chilli sauce

1 packet

crispy shallots

1 packet

Plant-Based Asian Mushroom Sauce

(Contains: Soy;)

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains: Gluten, Soy;)

½ tbs

brown sugar

1 drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)4143 kJ

Fat43.4 g

of which saturates5.8 g

Carbohydrate118.8 g

of which sugars76.2 g

Protein36 g

Sodium3997 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Boil the kettle. • Thinly slice carrot into half-moons. Roughly chop capsicum. • In a small bowl combine plant-based Asian mushroom sauce, the soy sauce, vinegar and the brown sugar.

2

• Place vermicelli noodles in a medium heatproof bowl. • Add enough boiling water to cover noodles. Cover and set aside until tender, 3-4 minutes. Drain. • Meanwhile, heat a large frying pan over medium-high heat with enough olive oil to cover the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Remove from heat. Transfer to a plate.

TIP: Cook the plant-based crumbed chicken in batches for the best results.

3

• Wipe out pan and return to high heat with a drizzle of olive oil. • Cook carrot and capsicum until tender, 5-6 minutes. • Stir in baby spinach leaves, noodles and sauce mixture until combined. Season with pepper.

4

• Slice chick'n. • Divide Asian mushroom sauce veggie stir-fry and vermicelli noodles between bowls. • Top with chick'n. Drizzle over sweet chilli sauce. Sprinkle over crispy shallots. Enjoy!

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