Makeover mince with this spicy, umami-rich stir-fry. Shichimi Togarashi is a Japanese spice blend, incorporating orange zest, cayenne, sesame and seaweed amongst other ingredients
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Heat a large, wide nonstick saucepan until hot. Add the mince to the pan, break it up with a wooden spoon and stir continually, until cooked through, the juices run clear and no pink meat remains. Transfer to a bowl and set aside.
Add 1 tsp vegetable oil to the same pan, then add the onions and sauté for 2-3 minutes, until starting to soften. Return the mince to the pan, add the shichimi, miso and soy and stir. Add about 75ml water, then simmer gently for 3 minutes.
Meanwhile, heat the remaining 1 tsp oil in a large wok until hot. Tip in the Chinese leaf and stir fry for 2-3 minutes, adding a splash of water if needed. Add the noodles to the cabbage and stir fry for 2-3 minutes, until hot through. Serve the mince on top of the noodles, then scatter with the coriander, sesame seeds and chilli. Add the lime juice and serve.
This recipe could also easily be made with Essential chicken, pork or plant-based mince. The leftover Chinese leaf can be shredded and added to salads, or try it tossed with a little kimchi paste and mayonnaise to fire up a roast chicken sandwich.
Typical values per serving when made using specific products in recipe
Energy | 1,622kJ/ 384kcals |
|---|---|
Fat | 6.2g |
Saturated Fat | 1.2g |
Carbohydrates | 26g |
Sugars | 5.9g |
Fibre | 5.1g |
Protein | 53g |
Salt | 1g |
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