a) Boil a full kettle.

b) Trim the pak choi, then separate the leaves.

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

a) Pour the boiled water into a large saucepan on medium heat with 1/2 tsp salt and bring to a boil.

b) Add the noodles and pak choi to the water. Cook until tender, 4 mins. 

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

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) Add the Thai style spice blend (add less if you'd prefer things milder), garlic and mangetout to the mince. Stir-fry for 30 secs.

b) Pour in the hoisin, teriyaki, soy and water for the sauce (see pantry for amount) and bring to a boil.

c) Reduce the heat slightly, then simmer until the sauce has thickened, 2-3 mins.

a) Once the sauce has thickened, toss the cooked noodles into the plant-based burger mixture until well combined. 

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

c) Add a splash of water if it's a little dry.

a) Share your sticky veggie mince noodles between your bowls.

Enjoy!