Quick Double 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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!
