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Plant-Based Sticky Asian 'Mince' Bowls with Noodles & Chilli Oil

Servings 4
Total Time 30 mins


Hoisin 'Mince'

  • 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

To Serve

  • 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).


Hoisin Sauce
4 Tbsp soy sauce
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.