The flavour. The spice. The crunch. Trust me, this is a good one and a lot healthier than the takeaway version (I think I'll go as far to say that it is also... tastier than the takeaway version? ...in my humble opinion). Did I mention it only takes 20 minutes?
Wholemeal noodles (1 nest per person)
1 punnet chestnut mushrooms
1/3 bag frozen vegan 'mince'
1tbsp sesame oil
2 cloves garlic
1 thumb sized piece fresh ginger
2 spring onions
1tsp Chinese five spice
Chilli oil (optional for drizzling on top)
Chilli flakes (optional for sprinkling on top)
Sticky spicy sauce:
2tbsp light soy sauce
2tbsp smooth peanut butter OR 2tbsp smooth tahini
2tbsp balsamic vinegar
2tsp sesame oil
1tsp chilli flakes
60ml boiling water
Salt and pepper
Roughly chop your mushrooms.
Put 1tbsp of sesame oil in a hot frying pan and add your mushrooms and a pinch of salt (the salt will quickly suck up the liquid that comes off the mushrooms making them extra crispy!)
Fry for about 2 minutes and then add your frozen vegan 'mince' - keeping the heat high and stirring regularly, fry the mince and mushrooms for about 10-15 minutes.
Whilst that crisps up, make your sauce - just put all the sauce ingredients into a bowl and whisk to combine them (it doesn't matter too much if there are some lumps, they will smooth out during cooking) Pop your noodles on to boil at this point. Cook according to packet instructions.
Go back to your mince - peel and grate your ginger and your garlic straight into the frying pan and stir for 1 minute.
Then add your Chinese 5 spice and stir for another minute.
Finally, add 3/4 of your sauce and turn the heat allllll the way down to low.
Roughly chop and add your spring onions (keep a few back to sprinkle on top if you like).
Drizzle with chilli oil and/or chilli flakes for an extra kick. Enjoy!
Love, Soph x
I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!