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.
Vegan Sunflower Mince Noodles with Stir-fried Veg & Roasted Peanuts
It's stir-fly o'clock with these moreish plant-based noodles. Think vibrant peppers, crunchy spring onions and leafy pak choi, simmering with vegan sunflower mince in a sticky and moreish peanut sauce. Wide brown rice noodles soak up all the flavour. Finish with crunchy roasted peanuts and lashings of lime.
Ready in 20
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 pepper
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 unwaxed lime
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp maple syrup (maple syrup(100%))
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 pak choi
- 3 spring onion
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 36g sunflower mince (Sunflower mince)
Nutritional Information
Calories: 518
Protein: 23g
Carbs: 56g
Fat: 21g
Ingredients
- 1 pepper (use half)
- 1 tbsp maple syrup (use half) (maple syrup(100%))
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 unwaxed lime (use half)
- 1 pak choi (use half)
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 2 tbsp Asian paste (use half) (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 36g sunflower mince (use half) (Sunflower mince)
- 3 spring onion
Nutritional Information
Calories: 523
Protein: 23g
Carbs: 57g
Fat: 22g
Vegan Sunflower Mince Noodles with Stir-fried Veg & Roasted Peanuts
It's stir-fly o'clock with these moreish plant-based noodles. Think vibrant peppers, crunchy spring onions and leafy pak choi, simmering with vegan sunflower mince in a sticky and moreish peanut sauce. Wide brown rice noodles soak up all the flavour. Finish with crunchy roasted peanuts and lashings of lime.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a sieve & a measuring jug
Time to noodle
- Place the sunflower mince into the medium bowl and cover with cold water. Leave for 10 mins, then drain
- Meanwhile, add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
Prep the veg
- Thinly slice the pepper. Thinly slice the spring onions, keeping the green and white parts separate. Trim and cut the pak choi into bite-sized pieces
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the pepper and cook for 4-5 mins, until soft. Season with salt and pepper
Bring it all together
- Mix the peanut butter and 50ml hot water (25ml for 1 person) in the measuring jug until smooth, then add the tamari, Asian paste, maple syrup, ginger & garlic paste and the juice from half the lime. Set aside
- Add the pak choi, sunflower mince and spring onion whites to the veg pan. Cook for another 2 mins, then pour in two-thirds of the peanut sauce
- Bring to the boil, then add the cooked noodles and toss to coat. Simmer for 1-2 mins. Add a splash of water if the sauce becomes too thick
Finish & plate up
- Roughly chop the peanuts
- Share the noodles between bowls, drizzle over the remaining sauce and scatter over the peanuts and spring onion greens. Serve with the remaining lime, cut into wedges
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