HelloHero: Quick Spiced Plant-Based Mince & Crunchy Noodles
with Pea Pods & Spinach Slaw
Lift your stir-fry game by teaming sweet chilli sauce with our sweet soy seasoning - it's a killer combo that works a treat with succulent plant-based mince. we've swapped rice for a creamy, Asian-inspired slaw to keep the carbs down - and added a sprinkle of crunchy noodles to turn this into a textural treat.
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 packet
Slaw Mix
1 packet
Baby Spinach Leaves
1 packet
Coriander
1
Spring Onion
1 packet
Pea Pods
1 packet
Sweet Chilli Sauce
1 packet
Garlic Aioli
(Contains: Eggs;)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
Not included in your delivery
1 drizzle
olive oil
½ tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Trim and roughly chop pea pods.
• Thinly slice spring onion.
• In a medium bowl, combine garlic aioli, the soy sauce, a drizzle of vinegar and a pinch of salt and pepper. Set aside.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook veggie mince and sweet soy seasoning, breaking up with a spoon, until just browned, 4-5 minutes.
• Remove pan from heat. Stir in sweet chilli sauce and a splash of water. Toss to coat. Season to taste.
• To the bowl with aioli dressing, add slaw mix, pea pods and baby spinach leaves. Toss to combine. Season to taste.
• Divide pea pods and spinach slaw between plates.
• Top with sweet soy plant-based mince, spooning over any remaining sauce from the pan. • Sprinkle with crunchy fried noodles. Top with spring onion. Tear over coriander to serve. Enjoy!
