Thai Style Vegan Mince & Noodle Stir-Fry with Green Beans

Serves Preparation Cooking Difficulty
4 15 min 15 min Capable Cook
  • 450g Fantastic Hokkien Fresh Noodles
  • ¼ cup (60ml) vegan beef style stock
  • 1 tbsp vegan fish sauce
  • 2 tsp dark soy sauce
  • 2 tsp vegetarian oyster sauce
  • 1 tsp caster sugar
  • 2 tbsp vegetable oil
  • 3 cloves garlic, peeled and crushed
  • 2 long red chilli, deseeded (optional) and finely sliced
  • ¼ tsp salt flakes
  • 3 pink shallots, peeled and sliced
  • 200g green beans, trimmed and halved
  • 400g vegan minced
  • 1 cup Thai basil
Nam Jim Sauce
  • 1 garlic clove, peeled and roughly chopped
  • 2 long red chillies, deseeded and roughly chopped
  • 4 coriander roots, rinsed and roughly chopped
  • 1 lime, finely grated and juice
  • 2 tsp caster sugar
  • 1 ½ tbsp vegan fish sauce
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  1. Step 1

    Prepare the noodles according to pack instructions, drain and keep warm.

  2. Step 2

    For the Nam Jim sauce, place all the ingredients together in a small food processor and blend until finely chopped. Set aside until required.

  3. Step 3

    In a small jug, combine stock, fish sauce, soy sauce, oyster sauce and sugar together, stirring until combined. Set aside until required.

  4. Step 4

    Heat 1 tablespoon oil in a wok over a medium-high heat, add garlic, chilli and salt, stirring for 1-2 minutes. Add shallots, beans and ¼ cup water, cover and cook for 2-3 minutes. Remove vegetable mixture from wok and set aside until required.

  5. Step 5

    Add remaining oil to wok, followed by mince, tossing until browned. Add stock mixture, followed by prepared noodles, cooked vegetables and basil, tossing to combine. Remove from heat.

  6. Step 6

    Evenly divide stir-fry between 4 bowls and drizzle over the Nam Jim sauce.

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