Quick Plant Based Chick’n Noodle Stir-Fry
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Quick Plant Based Chick’n Noodle Stir-Fry

Quick Plant Based Chick’n Noodle Stir-Fry

with Asian Mushroom Sauce & Veggies

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

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

1 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)

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Nutritional Values

Energy (kJ)2827 kJ
Fat23.9 g
of which saturates3.9 g
Carbohydrate99.8 g
of which sugars75.2 g
Protein21.5 g
Sodium3220 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
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, the vinegar and the brown sugar.

2
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.

3
3

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

4
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 to serve. Enjoy!