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 Stir-fry with Brown rice Noodles & Sticky Peanut Sauce
This vibrant stir-fry has it all - peppers and cucumbers for extra crunch and colour, sunflower mince for delicious plant-based protein. All coated in a sweet and sticky peanut dressing. The best part? It's ready in 20 minutes!
Ready in 20
7 plants
Low sat fat
Serving size
Ingredients
- 1 pak choi
- 2 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 unwaxed lime
- 4 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 2 tbsp maple syrup (maple syrup(100%))
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 cucumber
- 3 spring onion
- 2 pepper
- 72g sunflower mince (Sunflower mince)
- 200g brown rice noodles (Brown Rice Flour, Water)
Nutritional Information
Calories: 493
Protein: 22g
Carbs: 54g
Fat: 20g
Vegan Sunflower Mince Stir-fry with Brown rice Noodles & Sticky Peanut Sauce
This vibrant stir-fry has it all - peppers and cucumbers for extra crunch and colour, sunflower mince for delicious plant-based protein. All coated in a sweet and sticky peanut dressing. The best part? It's ready in 20 minutes!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- 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 boiling water. Leave for 10 mins, then drain
- Meanwhile, add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Prep & fry
- Thinly slice the peppers and spring onions. Cut the cucumber into 1/2cm half-moons. 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 together
- In the jug, mix the peanut butter with 50ml boiling water until smooth, then add the maple syrup, Asian paste and juice from the lime (or to taste)
- Add the sunflower mince, pak choi and half the spring onion to the pepper. Cook for another 2 mins, then pour in two-thirds of the peanut sauce
- Add the cooked noodles and toss to coat. Simmer for 1-2 mins, adding a splash of water if it becomes too thick. Mix through the cucumber
Finish & plate up
- Roughly chop the peanuts
- Serve the stir-fry into bowls, drizzle over the remaining peanut sauce and scatter over the remaining spring onion. Drizzle over the chilli paste (for those who'd like the heat)
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