Peanut Butter Mince Udon
These speedy noodles feature a rich and savory peanut butter sauce enhanced with spicy chilli oil and aromatic five spice. Crispy plant-based mince and tenderstem broccoli provide a satisfying texture to thick udon noodles, creating a perfect weeknight stir-fry that is big on flavor and ready in under twenty minutes.
Instructions
- 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.
Nutrition Facts
Per portion