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

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

Cut the Tenderstem® broccoli into thirds. Peel and grate the garlic (or use a garlic press). 

When your pan of water is boiling, add the noodles and cook until tender, 4 mins.

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

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

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.

Once the plant-based mince is cooked, transfer it to a bowl and cover to keep warm. 

Wipe out your (now empty) frying pan and return to medium-high heat with a drizzle of oil.

Once hot, add the Tenderstem® and stir-fry for 2-3 mins, then add the carrot ribbons and garlic and stir-fry for 30 secs more. 

Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.

While the veg cooks, in a small bowl, combine the soy sauce, ketjap manis, honey, tomato ketchup and water for the sauce (see pantry for both amounts) with half the sesame seeds. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Once the veg is cooked, add the cooked mince and noodles to the pan.

Pour in the sticky sauce and stir together until piping hot, 2-3 mins.

When ready, share the honey sesame veggie mince noodles between your bowls.

Sprinkle over the remaining sesame seeds to finish for those who'd like them.

Enjoy!