Noodles with mangetout and plant-based mince

noodles with mangetout and plant-based mince

With Beamy plant-based bolognese mix

45 min

3 serves

ingredients

For the crispy mince

1 packet Beamy bolognese mix 
150 g water 
20 g soy sauce 
15 g maple syrup

For the sautéed aromatics

15 g sesame oil 
1 garlic clove, grated 
1 cm fresh ginger, grated 
Grated zest of 1 lime

For the noodles

240 g rice noodles
Mangetout, as needed, cut into pieces

For the sauce

50 g soy sauce
5 g vegan oyster sauce 
5 g lime juice 
10 g maple syrup 
100 g water 
15 g cornstarch

To serve

Sesame seeds 
Lime wedges

method

1

Place the chopped mangetout in a microwave-safe container, cover with perforated baking paper and cook at full power for approximately 10 minutes, until tender.

2

Cook the rice noodles according to the instructions on the packet. Once ready, drain and set aside.

3

In a bowl, mix the Beamy ragù mix with 150 g water, 20 g soy sauce and 15 g maple syrup.

4

Heat the sesame oil in a frying pan and sauté the garlic, ginger and lime zest.

5

Add the rehydrated ragù mixture and cook over high heat for approximately 10 minutes, stirring occasionally, until golden brown and crispy. Transfer to a plate and set aside.

6

In a bowl, mix the soy sauce, vegan oyster sauce, lime juice, maple syrup, water and cornstarch until smooth and free of lumps.

7

Add the cooked mangetout and noodles to the same frying pan. Pour in the sauce and stir over medium heat until it thickens and evenly coats all the ingredients.

8

If the mixture is too thick, add a few tablespoons of water.