All the flavours of Asia are brought to you in this delicious combination of Food Nation’s plant-based mince and our mouth-watering hoisin glaze. A healthy plant-based meal that will be unforgettable!
Plant-Based Sticky Asian ‘Mince’ Bowls with Noodles & Chilli Oil
- 200 g mushrooms roughly chopped
- 1 drizzle oil
- 400 g The Mighty Alternative Mince or other plant-based 'mince', store-bought
- 1 drizzle oil
- Asian garlic five spice (½ tsp Chinese five spice, 1 tsp garlic powder, 1 tsp onion powder)
- 150 g hoisin sauce see recipe below
- 2 baby bok choy leaves separated
- 200 g rice stick noodles
- 100 g baby spinach
- 1 Tbsp sesame oil
- 2 spring onions thinly sliced
- 50 g whole peanuts
- 4 tsp chilli oil
- Before you start, bring a large pot of salted water to the boil with the lid on.
- Prep mushrooms, bok choy and spring onion and set aside separately.
- Heat oil in a large, non-stick fry-pan on medium-high heat. Cook mushrooms with a pinch of salt for 3-4 minutes, until softened and browned. Remove mushrooms from pan, set aside and reserve pan.
- Heat oil in reserved reserved pan on medium-high heat. Cook 'mince' for about 5 minutes, breaking it up with a wooden spoon, until browned and almost cooked through. Add Asian garlic five spice, cooked mushrooms and hoisin sauce (recipe below) and cook for a further 1-2 minutes, until sticky and cooked through. Keep warm.
- Add noodles and bok choy to pot of boiling water, stir, cover and turn off heat. Leave for about 6 minutes, until tender. Add baby spinach to pot, drain and rinse with warm water. Drain again, then return to pot with sesame oil.
- Serve noodles and 'mince' topped with spring onion, peanuts, remaining hoisin sauce and chilli oil (if desired).
2 Tbsp peanut butter
1 Tbsp brown sugar
2 tsp rice wine vinegar
1 garlic clove, minced
1 tsp sesame oil
1 tsp sesame seeds In a small bowl, whisk all sauce ingredients together until combined. Season to taste with salt and pepper.
Meet the Chef
Amelia, or better known by her foodie fam as Melie, manages the development of our Plant Based and Veggie bags, so has the interesting job of creating new and delicious meals with alternative proteins. She is a vegetarian who hates eggs but has a big love for pumpkin due to its versatility. Her favourite cuisine has to be Middle Eastern, which makes a whole lot of sense considering her ultimate plant based proteins are chickpeas and falafel (of course!).