a) Bring a large saucepan of water to the boil with 1/2 tsp salt.

b) Trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press).

c) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1/2cm thick.

a) Heat a large frying pan on medium-high heat with a drizzle of oil.

b) Once hot, add the carrot and plant-based burgers to the pan and 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) Meanwhile, add the green beans and noodles to the pan of boiling water.

b) Simmer until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together and keep the veg vibrant.

a) Once the mince has browned, stir in the garlic and cook for 1 min more. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Add the bulgogi sauce, soy sauce, sriracha (add less if you'd prefer things milder) and water for the sauce (see pantry for amount). Bring to the boil and simmer until slightly reduced, 1-2 mins.

a) Add the cooked noodles and green beans to the mince.

b) Toss to coat and simmer until piping hot, 1-2 mins.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.

a) Share your bulgogi veggie mince noodles between bowls.

Enjoy!