a) Slice the sugar snap peas in half lengthways.

b) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

c) Peel and grate the garlic (or use a garlic press).

a) Meanwhile, heat a drizzle of oil in large frying pan on medium-high heat.

b) Once hot, add the plant-based burgers to the pan.

c) Use a spoon to mash into a mince-like texture as it cooks. Cook until browned, 5-6 mins. Season with salt and pepper. IMPORTANT: Ensure they're piping hot throughout.

a) While the veggie mince browns, bring a large saucepan of water to the boil with 1/2 tsp salt.

b) When boiling, add the noodles to the water and bring back to the boil. Cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) Once the veggie mince has browned, add the sugar snaps, red Thai style paste and garlic to the pan. 

b) Stir-fry until fragrant, 1 min.

a) Add the ketjap manis, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir to combine and bring to the boil.

b) Add the cooked noodles and carrot ribbons. Toss to coat, adding a splash of water to loosen if needed. Remove from the heat. 

c) Taste and season with salt and pepper if needed.

a) When ready, share the veggie mince noodle stir-fry between your bowls.

Enjoy!