‘Meatball’ Chowmein with Udon Noodles

Tofu Bolognese


vegetable oil

5 cloves garlic – crushed and chopped finely

1 tbsp ginger – chopped finely

500g meatless meatballs (Gardein are great)

2 tbsp soy sauce and1tsp seasame seed oil

2tsp chilli paste

1 head bok choy – chopped roughly

250g mushrooms – chopped roughly

½ broccoli – chopped roughly

udon noodles

1 scallion/spring onions – sliced

1 carrot – sliced



* Add oil to pan or wok, heat oil and add half the garlic, half the ginger and 1tsp chilli paste.

* Bake the vegan meatballs from frozen for 10 minutes (ignore this step if not frozen).

* Once you can smell the aromatics of the ginger, add the vegan meatballs; cook approximately 3 minutes on medium heat, add 1 tbsp soy sauce, stir through.

* Empty pan of mixture and set aside.

* Add roughly chopped broccoli and mushrooms and cook approximately for 3 minutes, add remaining garlic and ginger.

* Add seasame oil, bok choy and baby carrots; cook for approximately 2 minutes or until bok choy has slightly wilted.

* Once vegetables are cooked, add vegan meatball dish back to pan with quartered scallions, add 1 tbsp soy sauce.

* Serve with udon noodles.

Contributor: Barbara Glowinski