1 pack Byron Plant Based Beef Style Mince, rolled into balls using hands
Mongolian Glaze Ingredients
1 teaspoon sesame oil
4 cloves garlic, minced
½ tablespoon ginger, grated or minced
½ cup soy sauce or tamari
⅔ cup water
1/2 cup coconut sugar
2 tablespoons hoisin sauce
Noodles of your choice
500g vegan chicken or beef broth
1 green onion, finely sliced
Scoop a tablespoon of mince into the palm of your hand and shape / roll into balls, place on a plate and set aside.
In a medium saucepan, add the noodles and broth. Place a lid on the saucepan and bring to the boil. Reduce the temperature to a low-medium simmer once boiling and allow to boil whilst you prepare the rest of the ingredients.
Whisk the sauce ingredients together in a small bowl. Transfer to a small saucepan and heat to a medium to high heat. Continuously stir the glaze in the saucepan for 8-10 minutes. Remove from the heat and cover with a lid to keep warm.
Preheat a large frying pan over a medium to high heat and add the meatballs, being mindful not to overcrowd the pan. Pan fry the meatballs, turning every couple of minutes to ensure that they are browned all over. Transfer to a paper towel to drain off any excess oil.
Using tongs, grab some noodles and place into serving bowls, add a couple of tablespoons of the noodle broth liquid. Top with the meatballs, drizzle with the Mongolian Glaze and garnish with sesame seeds, onion, red chilli and extra sesame oil.