Chick*n Mince Drunken Noodles

Serves 4

These hot and spicy noodles are supposedly a great dish to eat when you’ve had a few drinks, but are equally moreish at any time!

Ingredients

• 1 pack VFC chilled Chick*n Mince
• 2 tbs light olive oil or coconut oil
• 1 pack thick rice noodles
• 6 baby corn, sliced diagonally
• Large handful of sugar snap peas, sliced in half
• ½ red and ½ green pepper, sliced
• 4 spring onions, sliced
• 1 carrot, grated or cut into thin strips
• 1 or 2 cloves garlic, chopped
• A few hot red chillies, sliced
• 1 pouch vegan stir fry sauce (such as hoisin or teriyaki)
• A few Thai basil leaves
• Vegan Thai rice crackers or vegan prawn crackers to serve

Method

1. Heat 1 tbsp of the oil in a large frying pan and fry the VFC Chick*n Mince for a few minutes, until golden. Tip out into a bowl and set aside.
2. Meanwhile, cook the noodles for a couple of minutes until almost but not fully cooked, then drain and rinse in cold water and set aside.
3. Add the rest of the oil to the frying pan and stir-fry the baby corn, sugar snaps, peppers, spring onions and carrot for 3-4 minutes. Add the garlic and half the sliced chillies and cook for 30 seconds.
4. Add the drained noodles to the pan and stir in the sauce. Tip in the cooked Chick*n Mince and add the Thai basil leaves and heat through.
5. Scatter over the rest of the sliced chillies if you dare, and serve with some rice crackers on the side.