Quick Plant Based Chick’n Noodle Stir-Fry

Name: Quick Plant Based Chick’n Noodle Stir-Fry with Asian Mushroom Sauce & Veggies
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 carrot; 1 capsicum; 1 tbs soy sauce; ½ tbs brown sugar; 1 packet vermicelli noodles; 1 packet Plant-Based Crumbed Chicken; 1 bag baby spinach leaves; 1 packet sweet chilli sauce; 1 packet crispy shallots; 1 packet Plant-Based Asian Mushroom Sauce; 1 drizzle vinegar (white wine or rice wine)

with Asian Mushroom Sauce & Veggies

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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

carrot

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)

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

Cooking Steps

PDF

• 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.

• 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.

• 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.

• 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!