Quick Double Plant Based Chick’n Noodle Stir-Fry
with Asian Mushroom Sauce & Veggies- Gluten
- Soy
- Wheat
- May contain traces of allergens
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!
Ingredients
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)
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!
