Sweet Chilli Plant-Based Mince & Tenderstem Stir-Fry

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a full kettle

Add your rice noodles to a pot and cover with boiled water

Set aside for 12-15 min or until softened

Once softened, drain the noodles and run them under cold running water and set aside for later

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1/2 tbsp [3/4 tbsp] [1 tbsp] vegetable oil over a medium-high heat

Cut your Tenderstem broccoli in half

Once hot, add your meat-free mince (remove the paper if required!) and the halved Tenderstem broccoli and cook for 5-6 min or until the mince is browned, stirring occasionally

Meanwhile, top, tail and grate your carrot[s] (no need to peel!)

Combine your red chilli relish, rice vinegar and soy sauce with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and 50ml [65ml] [85ml] water in a small bowl – this is your sweet chilli sauce

Once the meat-free mince has browned, add the grated carrot and ginger & garlic paste and cook for 2 min

Add the drained noodles and sweet chilli sauce to the pan and give everything a good mix up – this is your sweet chilli plant-based mince & Tenderstem stir-fry