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Chilli Garlic Soy Mince Udon

V
V*
DF
GF
Serves
2
Cook Time
25 minutes

Soy mince is high protein, high fibre, high in iron, low fat and contains all nine essential amino acids. It’s rich in magnesium, potassium, zinc, and B vitamins. It’s cheap, shelf stable, versatile and easy to cook. It’s also literally one ingredient. Most importantly - it’s delicious. Especially in recipes like this which I tested at 10am and devoured for breakfast. In this recipe you could even skip the initial hydrating of the soy mince and add it in directly at the stock stage. You won’t get the same crispy exterior but it’s a smart corner to cut if you’re in a rush.

Soy mince is high protein, high fibre, high in iron, low fat and contains all nine essential amino acids. It’s rich in magnesium, potassium, zinc, and B vitamins. It’s cheap, shelf stable, versatile and easy to cook. It’s also literally one ingredient. Most importantly - it’s delicious. Especially in recipes like this which I tested at 10am and devoured for breakfast. In this recipe you could even skip the initial hydrating of the soy mince and add it in directly at the stock stage. You won’t get the same crispy exterior but it’s a smart corner to cut if you’re in a rush.

IngredientsMethod

Ingredients

For the mince
  1. Oil |Drizzle|
  2. Dried soy mince |125g|
  3. Vegetable stock |500ml| just boiled
  4. Garlic cloves |4| grated
  5. Ginger |2 inches| grated
  6. Spring onions |6| 3 sliced into 1 inch rounds, 3 finely sliced lengthways and placed in iced water to garnish
  7. Doubanjiang |2 tbsp| / toban djan (chilli bean paste)
  8. Light soy sauce |1 tbsp|
  9. Dark soy sauce |1 tbsp|
  10. Caster sugar |1.5 tsp|
For the sauce
  1. Vegetable stock |250ml|
  2. Cornflour |1 tbsp| mixed with 2 tbsp cold water
For the noodles
  1. Udon noodles |2 portions|
To serve
  1. Freshly cracked Sichuan pepper | |
  2. Spring onion greens | |

Ingredients

For the salad
Tofu
150g
Chickpeas
1 can (400g)
Green Lentils
100g
Spinach
150g
Almonds
2 tbsp
Tempeh
100g
Olive oil
1 tsp
Avocado
1
Chilli Flakes
Pinch

Method

Hydrate soy mince
  1. Soak the soy chunks in the just boiled vegetable stock for 10 minutes until fully rehydrated
  2. Drain well and squeeze firmly to remove excess liquid
  3. Set aside on a clean tea towel to steam dry for a few minutes
Fry the mince
  1. Heat the oil in a wok or large frying pan over a high heat
  2. Add the soy mince and fry for 4-5 minutes, undisturbed at first, until catching and crisping at the edges
Build the aromatics
  1. Add the garlic, ginger and spring onion rounds and fry for a minute until fragrant
  2. Stir in the doubanjiang and cook for another minute until the oil turns red and it smells properly toasted
Season
  1. Add the light soy, dark soy and sugar
  2. Stir to coat the mince evenly
  3. Cook for minute or two until caramelised
Make the sauce
  1. Pour the stock into the mince and bring to a simmer
  2. Add the cornflour slurry a little at a time, stirring, until the sauce turns glossy and clings to the back of a spoon
Cook the noodles
  1. Meanwhile, cook the udon according to the pack instructions
  2. Drain well and shake off any excess water
Toss
  1. Add the drained udon straight into the pan
  2. Toss well off the heat until every strand is coated
Serve
  1. Pile into bowls
  2. Finish with a drizzle of chilli oil, the spring onion greens and a scatter of sesame seeds

Method

The Method for the Recipe Content Goes Here
  1. Enter step one for the recipe here
  2. Enter step one for the recipe here and any further information.
  3. Enter step three for the recipe here.

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chilli-garlic-soy-mince-udon