Lemongrass Meat-Free Meat & Wholewheat Noodles

Boil a full kettle

Bash your lemongrass with a rolling pin, remove the tough outer layers of the lemongrass and set aside for later

Chop the softer inner core[s] finely

Strip your coriander leaves from their stalks, then chop the coriander stalks and leaves finely, keeping them separate

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a medium-high heat

Once hot, add the chopped coriander stalks and outer lemongrass layers and cook for 2-3 min or until fragrant

Once fragrant, remove the outer lemongrass layers and discard

Transfer the oil to a bowl and set aside (reserve the pan!) – this is your coriander & lemongrass oil

Meanwhile, peel and finely slice your brown onion[s]

Top, tail, peel and cut your carrot[s] in half lengthways, then slice finely

Add your wholewheat noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 4 min

Once done, drain the soaked noodles

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add your ultimate vegan burger patties, chopped carrot and sliced onion

Cook for 8 min or until the vegetables have softened and the meat-free patties are browned, breaking up the patties with a wooden spoon as you go

Once browned, add the chopped lemongrass and 1 tsp [1 1/2 tsp] [2 tsp] sugar to the pan with your soy sauce, ginger & garlic paste, chilli flakes (can't handle the heat? Go easy!) and the coriander & lemongrass oil

Cook for 1-2 min or until fragrant and the meat-free patties are cooked through – this is your lemongrass meat-free meat

Once fragrant, add the drained noodles and chopped coriander leaves and give everything a good mix up

Cook for 1-2 min further or until warmed through – this is your lemongrass meat-free meat & wholewheat noodles