Name: Peanut Butter Mince Udon
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tbsp creamy peanut butter (smooth style); 2 tbsp chilli oil (adjust to heat preference); 2 tbsp dark soy sauce; 2 tbsp warm water; 450 g meatless farm mince (or any plant-based mince); 600 g udon noodles (cooked or straight-to-wok); 200 g tenderstem broccoli (halved); 4 stalk spring onions (sliced, keep one for garnish); 1 tsp chinese five spice powder; 1 tbsp olive oil; 0.5 tsp salt (to taste); 0.5 tsp black pepper (to taste)

Instructions

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1

In a small bowl, whisk together the creamy peanut butter (2 tbsp), chilli oil (2 tbsp), dark soy sauce (2 tbsp), and warm water (2 tbsp) until the mixture is smooth.
2

Heat the olive oil (1 tbsp) in a wok over high heat. Crumble in the meatless farm mince (450 g) and season with salt (0.5 tsp), black pepper (0.5 tsp), and chinese five spice powder (1 tsp). Cook for 12 minutes until the mince is crispy and browned.
3

Add the halved tenderstem broccoli (200 g) to the wok and stir-fry for 3 minutes until slightly tender but still crisp.
4

Add the udon noodles (600 g) to the wok along with the peanut butter sauce and spring onions (3 stalk). Fold everything together and cook for another 2 minutes until piping hot.
5

Serve immediately in bowls, topped with the remaining spring onions (1 stalk) and a final drizzle of chilli oil.