Stir-Fried Udon with Cabbage and Pea-Protein Mince

Ingredients:
400 g Naturli’ Minced (vegan ground-beef substitute)
300 g Udon noodles
300 g Shredded white cabbage
2-3 Carrots, shredded
4 Spring Onions, sliced
3 tsp. Sesame oil
2 tsp. Grated fresh ginger or 1 tsp. powdered ginger
1 tsp. Chili flakes
1/4 cup Mirin (rice wine)
1/3 cup Soy sauce
1 Tbsp. Sesame seeds, toasted
Olive Oil

1. Cook noodles in a large pot.
2. In a large wok, sauté the cabbage and carrots in olive oil until tender. Mix into the noodles with sesame oil.
3. In a separate pan, sauté spring onion whites and vegan mince until onions soft and mince mostly brown. Add ginger and chili and briefly stir and cook.
4. Add noodle-cabbage mixture to vegan mince mixture. Add mirin and soy sauce. Stir fry about 1 minute.
5. Top with toasted sesame seeds and spring onion greens.