Updated: Sep 11, 2020
3 200g Packets of udon noodles
100g Firm seasoned tofu (sliced into cubes)
3 Garlic cloves minced or finely diced
3 Bok Choy bunches (chop ends off stalk off)
1 Broccoli head
50g Snow peas
1 Tsp sesame seeds
1 Tbsp spring onions (finely chopped)
1 Tbsp oil for cooking, salt & pepper to taste
Soy & sesame glaze Ingredients:
4 Tablespoons light soy
2 Tablespoons dark soy
1½ Cups vegan chicken stock or veg
1 Tbsp coconut sugar ( optional )
1 Tsp chilli oil & sesame oil ( optional )
In heated non-stick pan, add oil and cook MEET® Tenders, & tofu either side for 3 mins or until browned and crispy. Once browned, add 2 Tbsp of sauce and coat. Set aside.
Cook udon noodles in boiling water for 3 mins. Drain and set aside.
In heated wok or pan with 1 Tbsp of oil sauté garlic and add broccoli, snow peas and bok choy. Cook for 2 mins then add noodles and sauce and leave to cook until sauce is reduced and everything is well coated, then add tofu and strips and mix through.
Serve hot and add spring onions & sesame seeds.
Recipe & image credit: Christian
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