Vegan Sunflower Mince Stir-fry with Brown rice Noodles & Sticky Peanut Sauce

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Peanuts, Soya

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	165Kcal	493Kcal
	689kJ	2064kJ
Fat	6.5g	20g
of which saturates	0.9g	2.6g
Carbohydrates	18g	54g
of which sugars	4.2g	13g
Protein	7.5g	22g
Salt	0.47g	1.4g
Fibre	3.3g	9.9g

Back

Vegan Ready in 20 7 plants Low sat fat

Vegan Sunflower Mince Stir-fry with Brown rice Noodles & Sticky Peanut Sauce

Prep time: 15 mins

Total time: 20 mins

Cuisine: Asian

Food group: Vegan

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!

Cooking Instructions

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.

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)