Plant-Based Chick’n & Egg Noodle Stir-Fry
with Veggies & Crispy Shallots- Gluten
- Soy
- Sulphites
- Wheat
You won’t miss an ounce of flavour when you toss everything into one bowl. It’s a guarantee to taste all the goodies in this bowl in one bite, with a bunch of udon noodles to tangle up the veggies and plant-based chicken strips. Grab a fork, you don’t want to miss out. *We’ve replaced the udon noodles in this recipe with egg noodles due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
Garlic Paste
1 sachet
Crispy Shallots
1 packet
Kecap Manis
(Contains: Gluten, Soy, Sulphites, Wheat;)
1 packet
Baby Spinach Leaves
1 packet
Sweet Chilli Sauce
Plant-Based Chicken Strips
(Contains: Gluten, Soy;)
1 sachet
Chilli Flakes
1
Zucchini
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
1
Carrot
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat until tender, 4-5 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• Meanwhile, thinly slice carrot and zucchini into half-moons. • In a small bowl, combine kecap manis, sweet chilli sauce, the soy sauce, 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 to taste.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based chicken strips, tossing, 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.
• Divide plant-based chick'n egg noodle stir-fry between bowls. • Top with crispy shallots and a pinch of chilli flakes to serve. Enjoy!
