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.
Dan Dan Noodles with Vegan Sunflower Mince, Stir-fried Veg & Chilli Oil
Turn classic Chinese noodles into a healthy weeknight winner. This vegan twist stars sunflower mince in a sticky sauce with five-spice, peanut butter, garlic and sweet hoisin. Add brown rice noodles for comfort and crunchy pak choi for greens. Drizzle with homemade chilli oil for fiery flavour!
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 200g brown rice noodles (Brown Rice Flour, Water)
- 1 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 1 tsp chilli flakes
- 6 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 3 pak choi
- 72g sunflower mince (Sunflower mince)
- 2 spring onion
- 3 garlic clove
- 2 carrot
Nutritional Information
Calories: 472
Protein: 20g
Carbs: 56g
Fat: 18g
Dan Dan Noodles with Vegan Sunflower Mince, Stir-fried Veg & Chilli Oil
Turn classic Chinese noodles into a healthy weeknight winner. This vegan twist stars sunflower mince in a sticky sauce with five-spice, peanut butter, garlic and sweet hoisin. Add brown rice noodles for comfort and crunchy pak choi for greens. Drizzle with homemade chilli oil for fiery flavour!
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large frying pan or a wok, a large saucepan, a small saucepan, a medium bowl, a measuring jug, a grater & a sieve
Get prepping
- Place the sunflower mince in the medium bowl and cover with cold water. Leave to soak for 10 mins, then drain
- Meanwhile, coarsely grate the carrots. Roughly chop the pak choi. Finely slice the spring onions. Finely chop or crush the garlic
Make the dan dan sauce
- Add the peanut butter to the measuring jug and slowly pour in 150ml boiling water, stirring continuously, until smooth. Mix in the tamari, hoisin sauce and three-quarters of the garlic
Build the dish
- Heat the large frying pan or wok with 1 tbsp oil on medium-high heat. Once hot, add the carrot and pak choi and cook for 3-4 mins, until softening
- Add the sunflower mince, dan dan sauce, half the chilli flakes and a pinch of five-spice. Bring to the boil and simmer for 4-5 mins, until reduced slightly
- Meanwhile, bring the large saucepan filled with salted hot water to a boil
- Once boiling, add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Make the chilli oil
- Heat the small saucepan with 2 tbsp oil on medium heat. Once hot, add a pinch of the remaining five-spice and the remaining chilli flakes and garlic
- Cook for 30 secs, stirring continuously, then remove from the heat. Stir in the chilli paste (or to taste) and a pinch of salt
Plate up
- Add the cooked noodles to the veg pan and toss to coat in the sauce. Cook for 1 min, until piping hot. Season to taste
- Serve the dan dan noodles into bowls. Garnish with the spring onion and chilli oil (or to taste)
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