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Chilli noodle bowl
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275g pack fiery chilli noodles
140g pack soy & ginger sauce
1 tbsp essential Balsamic Vinegar
2 tbsp wok oil
150g shiitake mushrooms, sliced if large
240g pack vegan grain mince
200g Swiss chard, stems and leaves shredded, kept separate
1 large red chilli, thinly sliced
1 bunch salad onions, thinly sliced or shredded
1. Heat the noodles in the microwave according to the pack instructions. Mix the sauce and the vinegar together with 2 tbsp water.
2. Place a wok over a high heat, add 2 tsp oil then fry the mushrooms for 3 minutes until just turning golden. Tip onto a large plate. Add 1 tsp more oil and cook the vegan mince for 3 minutes, stirring often. Tip it onto the plate next to the mushrooms. Add 1 tsp more oil and fry the chard stems with half of both the chilli and onions for 30 seconds. Add the chard leaves and toss for 30 seconds more until wilted.
3. Return the mince and mushrooms to the pan, add the hot noodles and sauce and toss well with tongs. Serve in bowls topped with the rest of the chilli and onion. Dress each bowl with a drizzle more oil, if you like.
Typical values per serving:
This recipe was first published in September 2019.
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