The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
4 tsp ginger & garlic paste (use half)
- 1 unwaxed lime (use half)
-
1 tbsp white miso paste (use half) (Soya)
-
2 tbsp Asian paste (use half) (Soya)
-
1 tbsp maple syrup (use half)
- 1 spring onion (use half)
- 1 onion (use half)
- 80g sugar snap peas (use half)
-
100g wide brown rice noodles (use half)
-
1 tbsp chilli paste (use half)
- 1 tbsp cornflour (use half)
-
36g sunflower mince (use half)
- 1 pepper (use half)
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 123Kcal | 482Kcal |
| 514kJ | 2019kJ | |
| Fat | 4.4g | 17g |
| of which saturates | 0.6g | 2.3g |
| Carbohydrates | 16g | 63g |
| of which sugars | 4.1g | 16g |
| Protein | 4.6g | 18g |
| Salt | 0.41g | 1.6g |
| Fibre | 2.3g | 9.1g |
Ingredients
Ingredients
- 80g sugar snap peas
-
4 tsp ginger & garlic paste
- 1 tbsp cornflour
- 2 spring onion
-
1 tbsp white miso paste (Soya)
-
1 tbsp chilli paste
- 1 onion
- 1 unwaxed lime
-
2 tbsp Asian paste (Soya)
-
1 tbsp maple syrup
-
100g wide brown rice noodles
-
36g sunflower mince
- 1 pepper
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 107Kcal | 484Kcal |
| 448kJ | 2024kJ | |
| Fat | 3.8g | 17g |
| of which saturates | 0.5g | 2.3g |
| Carbohydrates | 14g | 63g |
| of which sugars | 3.6g | 16g |
| Protein | 4.0g | 18g |
| Salt | 0.36g | 1.6g |
| Fibre | 2.0g | 9.1g |
Sunflower Mince Stir-fry with Wide Brown Rice Noodles & Chilli Lime Dressing
Dinner on the table in 20 mins? You're a kitchen wizard! This vibrant stir-fry stars high-protein sunflower mince, bright peppers and crunchy sugar snap peas, all tied together by a fragrant miso & maple sauce. Brown rice noodles soak up all the flavour. Finish with a drizzle of zesty chilli lime dressing, for an extra kick.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a medium bowl, a small bowl, a measuring jug & a sieve
Get started
- Place the sunflower mince in the medium bowl and cover with cold water. Leave for 10 mins, then drain
- Meanwhile, dice the pepper into 3cm chunks. Peel the onion and cut into 1cm wedges. Finely slice the spring onions. Halve the lime
- Add the chilli paste, spring onion and juice from half the lime to the small bowl, along with 2 tsp olive oil. Season with a pinch of salt
- In the jug, dissolve the cornflour in 50ml cold water (25ml for 1 person). Stir in the Asian paste, miso paste, ginger & garlic paste, maple syrup and 100ml water (50ml for 1 person). Season with a generous pinch of salt and pepper
Boil the noodles
- Add the noodles to the saucepan, gently separate with a fork and simmer for 6-7 mins, until cooked. Drain, then rinse under cold water
Stir-fry time
- Heat the medium frying pan with 1 tbsp olive oil on high heat. Once hot, add the pepper and onion. Cook for 4-5 mins, stirring occasionally, until softened and charred. Season with salt and pepper
- Toss in the drained sunflower mince and sugar snaps. Cook for 2-3 mins then add the noodles. Reduce the heat to medium, toss in the miso sauce, bring to a boil and simmer for 1 min, until the sauce coats the noodles. Add a splash of water, if needed. Squeeze in the juice from the remaining lime and season to taste
Plate up
- Share the sunflower mince noodles between bowls. Drizzle over the chilli lime dressing (for those who'd like more heat)
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