Gluten Free : Dairy Free : Vegan 


2 teaspoons sesame oil 

1/2 cup (60g) chopped brown onion 

2 teaspoons finely chopped garlic (approximately 2 large cloves)

2 teaspoons grated ginger 

pinch chilli flakes 

1/4 cup (60ml) vegetable broth 

1x 400g tin (240g cooked) kidney beans, rinsed, drained and chopped to resemble mince

70g green beans, trimmed and cut into 1cm pieces 

1 teaspoon (5ml) tamari 

2 tablespoons (40ml) hoisin sauce 

4 medium zucchini (500g), spiralled into noodles yielding 400g noodles 

1 asian shallot, green and white part finely sliced 

2 tablespoons finely chopped fresh coriander 


Heat a large frypan on medium to high heat, add sesame oil to coat the pan, then add the chopped brown onion, garlic, ginger and chilli and cook for 3 minutes, stirring frequently. Add 2 tablespoons vegetable broth to the pan followed by the minced kidney beans and green beans, tamari and hoisin and cook stirring for 3 minutes. Remove from pan, cover to keep hot, wipe the pan clean then add remaining 2 tablespoons vegetable broth to pan, with zucchini noodles and cook, tossing once throughout for about 3 minutes. Divide zucchini noodles between 2 bowls, followed by the hoisin kidney and green bean mince. Finish with asian shallots and fresh chopped coriander and serve.