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Hoisin Mince Noodle Salad

by skating tomato (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Family (1525)      Vegetarian (1517)      Quick (1387)      Vegan (744)      Vegetables (486)      Asian (483)     
This Asian-inspired noodle salad is a light and fresh main meal, but remains flavoursome and filling thanks to the spice combination and protein-rich ‘mince’.

Meat-free mince is a great way to start to move away from a meat-centric diet, without losing the security of the staple recipes you know and love. It’s also typically more affordable than meat mince and far better for the planet. A true win-win!

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4

200g Vermicelli (glass) noodles
2 tablespoons hoisin sauce
2 tablespoons soy sauce (salt-reduced)
2 tablespoons rice wine
1 teaspoon red chilli, finely sliced
2 teapsoon ginger, minced
300g meat-free mince
1 tablespoons sesame oil
4 spring onions, sliced
230g water chestnuts, drained and sliced
200g beansprouts
200g snow peas, sliced
extra chilli, to serve (optional)
roasted peanuts, to serve (optional)

Place Vermicelli noodles in a large bowl and cover with boiling water. When cooked through (about 2-3 minutes), drain and set aside.

Meanwhile, mix hoisin, soy sauce, rice wine, chilli, ginger and mince in a bowl and combine well.

Heat oil in a wok over a medium heat, and toss through spring onions for 1 minute.

Add mince mixture to the wok and stir fry for 5 minutes. Mix through the water chestnuts, beansprouts, snow peas and 1/4 cup water, cooking until vegetables are tender.

Serve immediately over a bed of warm Vermicelli noodles (with extra chilli and roasted peanuts if desired) and enjoy!

I like this Recipe - 5
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