Speedy Vegan Sunflower Mince Dan Dan Noodles with Chilli Oil

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
1 carrot
36g sunflower mince

(Sunflower mince)
1 spring onion
1 tsp Chinese five-spice (use half)

(Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
½ tsp chilli flakes
30g smooth peanut butter (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
100g brown rice noodles

(Brown Rice Flour, Water)
2 garlic clove
3 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 pak choi

Allergens

Contains: Peanuts, Soya

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	145Kcal	521Kcal
	606kJ	2179kJ
Fat	6.0g	21g
of which saturates	0.9g	3.2g
Carbohydrates	16g	58g
of which sugars	4.2g	15g
Protein	6.4g	23g
Salt	0.88g	3.1g
Fibre	3.2g	11g

Ingredients

1 tbsp chilli paste (use half)

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
100g brown rice noodles (use half)

(Brown Rice Flour, Water)
36g sunflower mince (use half)

(Sunflower mince)
1 carrot (use half)
30g smooth peanut butter (use half) (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
1 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
1 spring onion (use half)
2 garlic clove
1 tsp Chinese five-spice (use a quarter)

(Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
3 tbsp hoisin sauce (use half) (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)
0.5 tsp chilli flakes (use half)
2 pak choi

Allergens

Contains: Peanuts, Soya

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	108Kcal	546Kcal
	452kJ	2283kJ
Fat	4.3g	22g
of which saturates	0.7g	3.3g
Carbohydrates	12g	61g
of which sugars	3.4g	17g
Protein	5.2g	26g
Salt	0.65g	3.3g
Fibre	2.8g	14g

Back

Vegan Ready in 20 1/3 daily fibre 6 plants Low sat fat

Speedy Vegan Sunflower Mince Dan Dan Noodles with Chilli Oil

Prep time: 15 mins

Total time: 20 mins

Cuisine: Chinese

Food group: Vegan

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!

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

Pull out a large frying pan or a wok, a medium saucepan, a small saucepan, a medium bowl, a grater, a measuring jug & a sieve

Start the prep

Place the sunflower mince into the medium bowl and cover with cold water. Leave to soak for 10 mins, then drain
Meanwhile, coarsely grate the carrot. Roughly chop the pak choi. Finely slice the spring onion. Finely chop or crush the garlic

Make the dan dan sauce

Mix the peanut butter with 100ml hot water (50ml for 1 person) in the jug, to make a smooth paste
Then add the tamari, hoisin and three-quarters of the garlic. Stir to combine

Build the dish

Heat the large frying pan or wok with 1 tsp 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 medium saucepan filled with salted 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 1 tbsp oil on medium heat. Once hot, add a pinch of five-spice, the remaining chilli flakes (or to taste) and remaining 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
Share the dan dan noodles between bowls. Garnish with the spring onion and chilli oil (or to taste)